Chicken Tenderloin and Mushroom Salad recipe - ingredients, nutrition and when to eat it
A light salad of chicken tenderloins and sautéed mushrooms served over baby greens.
A light salad of chicken tenderloins and sautéed mushrooms served over baby greens. The warm ingredients make it especially satisfying for a busy lunch or an easy dinner.
Salads & light · 15 minutes to cook
Tips: Chicken tenderloins can become dry if overcooked, so reduce the heat as soon as the thickest part is cooked through.
Tips: Spread the mushrooms in a single layer in the pan so they release less moisture and brown beautifully.
Tips: Drain the baby greens thoroughly so the dressing does not become watery.
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Ingredients (1 serving)
- Chicken tenderloins — 120 g
- Mushrooms — 100 g
- Baby greens — 60 g
- Cherry tomatoes — 6 pc
- Garlic — 1 pc
- Olive oil — 1 tsp
- Balsamic vinegar — 2 tsp
- Salt — 0.3 tsp
- Ground black pepper — 2 pinch