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
1 tablespoon wine vinegar
2 teaspoons French mustard
4-5 tablespoons olive oil

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

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

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

Serve with warm baguettes.

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