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Chicken, baby potatoes and mushroom salad
Remember to allow the salad to sit for a while after tossing everything together. The chicken, mushrooms and potatoes all need time to soak up the flavors of the garlic and the tang of the lemon juice.
Course
Salad, Side Dish
Cuisine
Accidental
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Resting time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
16
baby (pearl) potatoes
peeled or unpeeled, your choice
8
large
fresh button mushrooms
cooked chicken
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 30 minutes, tossing every few minutes, before serving.