Mushroom Chicken Salad
Ingredients
- 2 baskets medium-sized mushrooms
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped parsley
- 3 green onions, chopped with leaves
- 2 boiled chicken fillets
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 chopped pickles
- 1 cup mayonnaise
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 medium carrots, grated
- 2 medium tomatoes, sliced
Preparation
Using a knife, cut the boiled chicken fillet into small cubes, add the cheeses, pickles, mayonnaise, onion, salt, pepper, cumin, and oregano, mix the ingredients together
Prepare a medium-sized dish, place a piece of plastic wrap in it
Place the mushrooms in the dish such that the mushroom caps are at the bottom and the mushrooms are packed tightly together
Spread some cilantro and parsley over the mushrooms
Add the chicken mixture with good pressure
Spread the remaining parsley and cilantro
Add the carrots then the tomatoes and press well
Place the dish in the refrigerator for several hours to set and improve flavor, then flip it onto a serving plate
