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Steamed Chicken Salad with Mushroom, Spinach and Gouda AppetizersSaladsLow CarbMeat

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Steamed Chicken Salad with Mushroom, Spinach and Gouda
Recipe courtesy Emborg
Recipe courtesy Emborg
  • 250 g (3 medium pieces) chicken breast, steamed and shredded
  • 100 g Emborg Gouda slices (cut into thin triangles)
  • 100 g button mushrooms washed
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 1 tsp sliced parsley
  • salt and pepper to taste
  • 2 cups baby spinach leaves, washed and loosely packed
  • 2 tbsp chives, sliced in rings

Mustard dressing

  • 2 tbsp olive oil
  • 1 tsp lime juice
  • 3 tsp dijon mustard


Slice the mushrooms in decorative slices and marinate in the oil, garlic, parsley and lemon juice.
Steam the chicken breast according to the manufacturer's instruction of the steamer. Cool and shred.
Wash lettuce and slice chives. Optional: Toast preferred seeds/nuts on a dry pan with a pinch of salt.
Whisk together the ingredients for the dressing.
In a bowl toss chicken breast, Emborg Gouda, mushroom, spinach and chives together and season with the dressing while mixing. Season with fresh black pepper and sea salt.
Arrange neatly to serve.

Yields 2 appetizer salads.

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