Chicken, baby potatoes and fresh mushroom salad
Baby potatoes are boiled in salted water, combined with blanched button mushrooms and boiled chicken meat and tossed with a simple vinaigrette of olive oil, lemon juice, grated garlic, salt and pepper.
Servings 2 people
Ingredients
- 16 baby pearl potatoes, peeled or unpeeled, your choice
- 8 large fresh button mushrooms
- cooked chicken meat from one to two chicken thighs
- juice of half a lemon
- 2 tablespoons extra virgin olive oil
- 1 clove garlic grated
- salt
- pepper
- fresh cilantro chopped (use parsley if cilantro is too strong for you)
Instructions
- Boil the pearl potatoes in salted water for about 10 minutes.
- Drain the potatoes and place in a bowl.
- Halve the mushroom caps, blanch in boiling water for about five minutes, and drain.
- Roughly chop the chicken meat.
- Add the chicken and mushrooms to the potatoes.
- Pour in the olive oil and lemon juice. Add lots of ground pepper.
- Taste. Sprinkle with salt, if needed.
- Add the chopped cilantro and garlic, and toss well.
- Let sit for at least an hour, tossing every few minutes, before serving.