Salad watermelon wedge with chicken and mushrooms

4 servings
1 hour

Prepare all the necessary ingredients in advance. Any fresh mushrooms are suitable for this recipe. I took oyster mushrooms. Mbesto mayonnaise, you can use sour cream.

Boil the chicken breast in salted water.

Rinse the mushrooms, cut into not very large pieces.

Fry mushrooms in a small amount of vegetable oil. But do not worry. At the beginning of toasting, the pan with mushrooms can be closed with a lid and decayed over low heat, until the water evaporates. The mushrooms will cook faster and be softer.

While meat and mushrooms are being prepared, prepare other components of the salad

Cut tomatoes into small cubes.

Peel off cucumbers, coarse grater.

Cut boiled chicken fillet into small pieces with a knife.

Take a bowl convenient for stirring the filling, put toasted mushrooms, chicken breast, half of the grated cheese in it and salt to taste. Fill with mayonnaise or sour cream and mix thoroughly into a homogeneous mass.

Put the prepared filling in the form of a semicircle on a salad bowl or a wide flat plate.

Then we will form a watermelon wedge. Spread the chopped tomatoes over the filling. Spread the rest of the cheese evenly along the arched edge.

Then form a watermelon crust from grated cucumbers and apply seeds from raisins. Instead of raisins, you can use olive wedges.