Chicken Salad

Cut the chicken into small pieces and fry for 15 minutes.

Thinly chop the champignons, add to the chicken and simmer over low heat until cooked. Add salt, spices, dried herbs.

Then evaporate the excess juice and fry until golden brown. Cut the arugula, cut the tomatoes into slices.

Put the fried mixture on a dish, mix thoroughly and add arugula, tomatoes, and olives (10-15 pieces).

Season with olive oil. Sprinkle with balsamic vinegar to taste. Serve on the table. Bon Appetit!