Eringhi and chicken breast salad

Season the salt and pepper chicken breasts with the skin side down and cook over low heat. Once browned, turn them over and cook further, then turn off the heat and wrap them in aluminum foil for 10 minutes

Cut the king oyster mushrooms in half lengthwise, season with salt and pepper, and grill together with the chicken breast

Thinly slice the onion against the grain, soak it in ice water for a while, then dry thoroughly with paper towels

Split the grilled king oyster mushrooms and chicken breast lengthwise with your hands. Shred the chicken breast skin

Combine thinly sliced ​​mushrooms, chicken breast, and king oyster mushrooms and let cool

Add A to [4] and mix. Check the taste, add salt and pepper if needed, and finally add the parsley