Warm salad with chicken, mushrooms and potatoes

200 g chicken

200 g fungi

150 g Potato

40 g Parmesan cheese

2 beam lettuce

4 tablespoons chopped dill

4 tablespoons olive oil

3 tablespoons soy sauce

1 tablespoons honey

1 tablespoons balsamic vinegar

1 tablespoons chopped cilantro

ground black pepper

Marinate the chicken for half an hour in a mixture of soy sauce with cilantro, pepper and honey.

Remove chicken from marinade, dry it and chop, fry for 5 minutes in a pan with hot oil (half).

Peel and cut the potatoes into cubes and fry until golden brown on the remaining oil.

Pour over mushrooms with boiling water, allow to cool, cut.

Stir the mushrooms and potatoes, fry until cooked, add pepper and salt.

Hands to pick lettuce leaves, put in a salad bowl, sprinkle with chopped dill, put the cooled mushrooms and potatoes, put the chicken.

Before serving, warm salad with chicken, mushrooms and potatoes sprinkled with vinegar and sprinkle with cheese.