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🥗 Crispy Chicken on Mushroom Salad

280 kcal · 30 min · 4 servings

Ingredients

• 480 g chicken breast fillet (4 chicken breast fillets)
• sea salt
• colorful ground pepper
• 250 g oyster mushrooms
• 6 tbsp olive oil
• 200 g leaf salad (e.g. radicchio, oak leaf, lollo rossa, arugula)
• 2 tbsp lemon juice

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Season the fillets with salt and pepper.
4. 4. Clean the mushrooms of dirt and remove the stem ends.
5. 5. Season the mushrooms with pepper.
6. 6. Heat one tablespoon of oil in a non-stick pan.
7. 7. Fry the chicken breast fillets on each side for four to five minutes until golden brown.
8. 8. Remove the meat from the pan and set it aside.
9. 9. Heat another tablespoon of oil in a second pan.
10. 10. Fry the mushrooms for about five minutes.
11. 11. Season the mushrooms with salt at the end.
12. 12. Wash the leaf salad thoroughly.
13. 13. Dry the salad in a salad spinner or with a cloth.
14. 14. Tear the salad into bite-sized pieces.
15. 15. Distribute the salad onto the plates.
16. 16. Drizzle three to four tablespoons of oil over the salad.
17. 17. Add the juice of one lemon.
18. 18. Distribute the fried mushrooms on the salad.
19. 19. Slice the chicken breast fillets.
20. 20. Place the chicken slices on the salad.

Nutrition per serving

• kcal: 280
• Protein: 31 g · Fett/Fat: 16 g · Carbs: 3 g