Enoki And Chicken Salad
A delightful harmony of flavors awaits in this Enoki Mushroom and Chicken Salad. Tender mixed salad leaves form the base, while succulent cooked chicken breast adds heartiness. Enoki mushrooms bring a unique texture, and thinly sliced spring onions provide a fresh bite. Toasted sesame seeds add a hint of nuttiness, complemented by a zesty dressing of sesame oil, soy sauce, and lemon juice. Enjoy a refreshing and satisfying meal with this vibrant salad!
— Constant Cookbook
Ingredients
- 1 Pack Enoki Mushrooms
- 1 Bag of Mixed Salad Leaves
- 200g Cooked Chicken Breast
- 2 Spring Onions
- 1tbsp Sesame Seeds
- For the Dressing:
- 1tsp Sesame Oil
- 2tsp Soy Sauce
- 3tsp Lemon Juice
- Black Pepper
Instructions
- Toast the sesame seeds ina pan until golden brown
- Make the dressing by mixing together the lemon juice, soy sauce and sesame oil- season with the black pepper and set aside
- Trim the base from the Enoki and separate into small clusters
- Toss the mixed salad leaves in a salad dish, and add the shredded chicken and the Enoki mushrooms, mix the salad together
- Thinly slice the spring onion and add to the salad
- When ready to serve, drizzle the dressing over the salad and sprinkle the sesame seeds on top
Yield
Serves 2
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