Quickie on a Friday Night: Spinach Salad with Chicken and Mushrooms

Hello dear readers,

I hope you get the chance to enjoy this lovely sunny Saturday afternoon in London or wherever you are. Last night I felt like a special treat but couldn’t be bothered to run to the shop and do proper cooking so I had a look in my fridge and found the following (it will serve two):

  • 3 skinless chicken thighs without bones
  • 1 bag of baby spinach ready to serve
  • a couple wild mushrooms, roughly sliced
  • 2 handful of cherry tomatoes
  • Sainsbury’s Chilli, Lime & Coriander dressing
  • In addition, you need some olive oil, salt, pepper, dried herbs.

First, fry the chicken thighs in olive oil in a hot pan for 3, 4 minutes until they have a nice colour. Now add your mushrooms and fry altogether on a low heat for 3-4 minutes, stir regularly. Season everything very well with salt, pepper and mixed dried herbs. Now arrange the spinach on a plate and add a handful of tomatoes. Once the chicken and mushrooms are cooked, cut the chicken into bite-size pieces and add both to your salad plate. Drizzle some of your favourite salad dressing on top and add some fresh grounded pepper. My favourite dressing at the moment is Sainsbury’s Chilli, Lime & Coriander dressing; it tastes delicious and gives every salad a special and exotic touch. But of course you can use any other dressing.

Serve with some baguette or just enjoy it as it is. By the way, a glass of cold Chardonnay goes down very well with it.

Bon appétit!


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