Ingredients: - canned mushrooms, - chicken breasts, - canned corn, Mayonnaise, Salt, Maggi for the second (sheets for frying)
Cooking method:
We take the frying sheets from Maggi, I love them very much (or you can make it yourself by taking the parchment cut off size of the breast, grease it with plenty of butter and sprinkle with your favorite spices parchment). We put the sheets in a pan, fry until cooked on both sides for about 3-5 minutes on each. When ready, leave our chicken to cool.
Next, add butter to a hot frying pan and lay out canned mushrooms. Many will ask why, we all know perfectly well that purchased canned mushrooms are tough, and when stewed, they become tender and soft. Also, this butter gives its bright taste to our salad. We do not cut mushrooms, which were in jars and remained so.
We cut the cooled chicken breast into small slices, in my case in a chaotic manner and combine with mushrooms.
Now add corn, mayonnaise and salt to taste.
We mix and eat for both cheeks))) We left such a small plate in 30 minutes 😉 Easy, fast and insanely delicious salad is ready. Bon Appetit!!! Try it and share how you like it😊