Week-End Salad

week-end salat_page

Preparation time: Approx. 15 min.
Do not freeze
4 servings

Meat from 1 roasted or grilled chicken
125-250 g mushrooms [4,4 – 8,8 oz.]
½ cucumber
1 lemon
1 can of bean sprouts
4 ripe tomatoes
1 small glass of stuffed olives
Dressing:
1 tablespoon wine vinegar
salt
pepper
2 teaspoons French mustard
4-5 tablespoons olive oil
 

1
Remove bones and skin and cut chicken meat into neat pieces. Clean the mushrooms, cut into slices and drizzle with lemon juice immediately.

2
Rinse the bean sprouts under cold water. Wash the tomatoes and cucumber and cut into nice chunks.

3
Mix all ingredients in a salad bowl. Make the dressing and drizzle it over the salad.

Serve with warm baguettes.

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