Serves
Serves 4
Total Time
25 Minutes
Ingredients
For the salad
200g of baby chestnut mushrooms, halved
6 chicken thighs, trimmed of fat
2 tbsp of olive oil
150g of mixed leaf salad
1 stick celery, finely sliced
1 small red onion, finely sliced
10 radishes, finely sliced
1 avocado, peeled and sliced
50g of blanched almonds, chopped
For the dressing
100g of mayonnaise (sugar free)
2 cloves garlic, crushed
20g of fresh chives, finely chopped
1 tbsp of lemon juice
Freshly ground black pepper
Method
Step 1
Finely slice the chicken into small strips.
Step 2
Heat the oil in a frying pan and add the chicken and mushrooms. Fry for three to four minutes until the mushrooms are golden and the chicken is cooked through. Set aside to cool.
Step 3
Place the salad leaves onto a large serving plate. Sprinkle over the celery, onion and radishes. Add the avocado.
Step 4
Mix together the dressing ingredients together with two to three tbsp water, until you have a pouring consistency.
Step 5
Add the mushrooms and chicken to the salad and finish with a sprinkle of almonds.
Recipe courtesy of JustAddMushrooms.com
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