Thursday, August 26, 2010

Chicken and Mushroom Salad

1 serving

1/2 cup sliced musrooms
2 tbsp diced onion
1 tsp olive oil
1 tsp butter
2 cups chopped lettuce
1/2 cooked corn cob, kernels removed
1/2 chopped tomato
1/2 diced avocado
4 oz skinless, boneless chicken breast
1/4 cup shredded cheddar
1/4 cup sour cream

Sautee the mushrooms and onions in oil and buter until nice and golden. Fry chicken breast in the same pan until no longer pink inside. You could grill it if you like. Let it rest for 5-10 minutes before slicing. Layer all ingredients. The sour cream becomes the dressing.

- chicken and mushroom salad -

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