Mushroom Salad with Roasted Chicken
Chicken carries this warm salad. It’s marinated in a mustard-and-mayonnaise mix and baked in foil at 180°C (about 350°F), and neither choice is accidental: the mustard slightly loosens the muscle fibers while the foil traps steam, so the breast stays juicy rather than stringy. Give it at least an hour to marinate, two if you can, so the paprika and mustard work their way in.
Reach for a mix of mushrooms. Button mushrooms give a neutral base, oyster mushrooms add a meaty chew, and honey mushrooms (opyata, small wild caps — substitute cremini or a few chanterelles) bring a woodsy note. Sear them in small batches on a properly hot pan; crowd them and they weep water and stew instead of browning.
On dressing and timing. Mayonnaise makes it dense and filling, while a splash of oil keeps it lighter and pushes the mushroom flavor forward, so choose by mood. Add the lettuce and cherry tomatoes last, right before serving, or they’ll wilt and bleed juice into the bowl.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Rinse the chicken breast and rub it with salt, pepper, paprika, and the mustard mixed with mayonnaise.
Leave it to marinate for 1-2 hours, then wrap it in foil and bake in an oven preheated to 180°C until cooked through.
Cool the chicken and cut it into slices.
Cut the mushrooms into small pieces and the onion into half-rings, and sear them in oil until done.
Cut the bell pepper into strips and halve the cherry tomatoes lengthwise.
Rinse the lettuce, pat it dry, and chop it finely.
Combine all the prepared ingredients, season with salt and pepper, and dress with mayonnaise or oil.
When serving, garnish with fresh herbs and dust with paprika.
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