Salad with blueberry balsamic glaze, chicken & king oyster mushroom

Ingredients

• 300 g chicken breast fillet
• 2–3 king oyster mushrooms
• 1 white onion
• 6 tbsp yogurt (3.5% fat)
• 4 tbsp Blueberry Vinegar Cream
• 3 tbsp Extra Virgin Olive Oil + 4 tbsp for marinating and frying
• 1 heaping tsp mustard (medium-hot)
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• 1 tsp paprika powder (hot)
• 1 pinch of thyme
  
• Sea salt & mixed pepper to taste

Preparation

1. Marinate chicken: Dice the meat and toss with 2 tbsp oil, salt, pepper, and paprika. Marinate for 1–2 hours.
2. Dressing: Whisk together yogurt, mustard, and lemon juice. Then mix in the blueberry cream, parsley, 3 tbsp olive oil, salt, and pepper.
3. Roast king oyster mushrooms: Slice into approx. 5 mm thick pieces. Roast until golden brown in 2 tbsp olive oil with a little sea salt and thyme; set aside as a topping.
4. Fry chicken: In the same pan, fry the marinated chicken cubes until golden brown. Finally, briefly sauté the onion rings with the chicken.
5. Arrange: Distribute salad leaves of your choice onto plates and garnish with the chicken, king oyster mushrooms, and dressing.

Enjoy your meal