May salad

May salad

Ingredients:

500 g of chicken fillet
300 g of champignons
400 g of green peas (tinned)
juice of half of lemon
fennel
mayonnaise
salt
vegetable oil

Preparation:

1. To boil fillet to readiness (to cook about 20 minutes after boiling). To cool. To cut in cubes.

2. To add lemon juice, to mix, leave for 1 hour.

3. Mushrooms to clean, cut in cubes. To fry mushrooms on vegetable oil.
Small to cut fennel.

4. To mix fillet, peas (to merge water), mushrooms, fennel, to salt a little.
To dress with mayonnaise.

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