Ingredients:

• 1/2 cup – button mushrooms, quartered
• 1/2 cup – Oyster mushrooms, quartered
• 1 tbsp – minced Onion
• 3-4 – Garlic cloves, minced
• 1/2 tsp – Ginger paste
• 1 sprig – spring onion, chopped
• 4 – carrots, sliced
• 3 tbsp – Olive oil
• 1 tbsp – soy sauce
• 1 cup – skinned Chicken breast pieces
• 1/2 tsp – salt
• 1/2 tsp – black pepper
• 1 bunch – lettuce, shredded
• 1 – cucumber, sliced
• 1/2 cup – Cherries

Method:

1. Marinate chicken pieces with salt and pepper for 30 mins.
2. Heat oil in a pan.
3. Saute spring onion, onion, ginger and garlic for 2 mins.
4. Add chicken pieces, and fry till brown.
5. Add mushrooms, carrots and saute for 2 mins.
6. Add soy sauce and let it cook for another 2 mins.
7. Remove from fire and let it cool slightly (approximately 5 mins).
8. Garnish the salad plate with shredded lettuce.
9. Place the mushroom and chicken mixture on top of lettuce.
10. Garnish with cucumber and cherries and serve.

Recipe courtesy of Shireen Das