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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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