Corn and Chicken Salad

You will need
  • - 1/2 cans of canned corn
  • - 120 g fresh champignons
  • - 1 PC. onions
  • - 200 g chicken fillet
  • - greenery
  • - mayonnaise to taste
  • - vegetable oil
  • - salt pepper
Thaw chicken fillet in advance to make it more juicy. Cut it into plates and beat it off lightly. Season with salt and pepper, then toss on a hot frying pan. Fry on both sides until cooked and leave to cool in a cool place.
Slice the champignons is not very small, because when cooked mushrooms give off a lot of moisture and shrink in size. Then fry them with onions before purchasing the appropriate color. Salt and pepper to taste.
Open the corn, drain the unwanted juice and add to the bowl to the cooled mushrooms. Narvite chicken into small pieces and throw in a salad bowl.
Chop finely greens. Season with mayonnaise. It is best to use homemade mayonnaise, and not purchased in the store.
Put the salad on a plate and garnish with corn kernels and a sprig of parsley on top. Salad to serve ready!

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