How to turn chicken breast, an ingredient often considered bland, into a delicious salad!
A quick and easy salad that you can cook from scratch or that you can prepare from leftover chicken breast.
Chicken and Mushroom Salad
Course: AppetizersCuisine: RomanianDifficulty: Easy10
servings20
minutes5
minutes300
kcal25
minutesChicken salad with mushrooms can be prepared in several ways. As a rule, mayonnaise is used as a binder for the rest of the ingredients, you will see that I have adapted the recipe to a lighter version using yogurt and mayonnaise. Normally, I prepare this recipe for the holiday table or birthdays. However, it is an ideal way to highlight the leftover chicken either from the steak or from other dishes, but basically from the steak. I would like you to follow the recipe step by step to see how simple it is to prepare this delicious salad.
My version is as simple as possible. In principle, it is one of the many recipes that help us avoid food waste. When it comes to ingredients, we can play a little, adapting the recipe according to culinary preferences, and removing or adding ingredients. You can add, for example, red or green onions, red peppers, corn, or even pasta. For now, let’s see my recipe and, at the end, decide what exactly you want to do differently!
Ingredients
700 g boiled chicken breast (or leftover chicken steak)
350 g canned mushrooms (or 500 g fresh mushrooms)
2-3 pickled cucumbers
5-6 tablespoons of homemade mayonnaise
5-6 tablespoons of yogurt (Greek, preferably)
salt and pepper to taste
lemon juice (optional)
Directions
- I had a chicken breast in the fridge, which I initially wanted to grill, but I kept putting it off and there was always something else to eat. But because we are still talking about a perishable product, I could not postpone it indefinitely. So I boiled the chicken breast with a few peppercorns, salt and 2 bay leaves, then I let it cool completely.
- I chose to use sliced canned mushrooms, but if you choose fresh mushrooms, remember that they must be cut and cooked first, then allowed to cool completely. I chopped the chicken breast and the mushrooms, using a food processor. Of course, you can also chop them finely with a knife if you don’t have a food processor. I added both ingredients in a fairly large bowl, in order to be able to mix everything at the end.
- Now, because any salad contains a balance between ingredients, for the sour part, I chose to use pickled cucumbers made at my mother’s house. Ahh…what goodness! Of course, you can use any pickles you want, as long as you don’t add too much to the salad. I chopped the pickled cucumbers very finely with a knife and squeezed out the juice as best I could. I added them to the bowl, along with the chicken and mushrooms.
- We finally got to the “binder” used to tie everything together – mayonnaise! My advice is to use a homemade mayonnaise, in this way you control both the amount of oil used, but also make sure that it is prepared from fresh eggs. If you still choose to use a commercial mayonnaise, use something of quality. At this moment, you can stop here, or you can add, like me, yogurt to the salad, along with mayonnaise. The Greek yogurt, because that’s what I used, gives it a touch of freshness, the salad won’t be nauseating at all and will have a wonderful taste. I added salt and pepper to taste, a little lemon juice (optional) because I like my salad to be more sour and I mixed everything well.
- And that’s about it! Salad with chicken breast and mushrooms is always kept cold. It is served on toasted bread or on salty biscuits, as I did this time. I assure you that it is an excellent recipe to highlight an ingredient, considered bland most of the time. I hope you like it, and I always wait for your opinions in the comments. Enjoy!
