Mushroom Salad
An ideal recipe for eating well and with flavor: a complete meal perfect for taking to the office.
Ingredients
- 300 g chicken fillets
- 400 g Versilfood cubed Porcini mushrooms
- Cherry tomatoes to taste
- Onion to taste
- Celery to taste
- Carrot to taste
- Garlic to taste
- Extra virgin olive oil to taste
- Salt to taste
- (Note: Lettuce/Salad greens for the base, implied in the method)
Preparation
- Fill a pot with water, add a peeled carrot, an onion, and celery cut into chunks. Add salt and bring to a boil. Add the chicken fillets, cook for 20 minutes, then drain and cut them into cubes.
- Boil (or blanch) the tomatoes.
- Heat a pan with a drizzle of oil and the garlic clove. Add the frozen Versilfood cubed porcini mushrooms and cook over medium heat until well browned and dry. Remove the garlic, season with salt and pepper, and let cool slightly.
- Arrange everything on a bed of salad greens.
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