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Salad with smoked chicken breast and mushrooms

Salad with Smoked Chicken Breast and Mushrooms

Simple, quick, made from everyday ingredients — and so good! This salad with smoked chicken breast and mushrooms comes together from things most cooks already have on hand. Hearty enough to stand in for dinner, it's also a great treat to whip up for unexpected guests.

Anna

Recipe author

Salad with smoked chicken breast and mushrooms

Composition / ingredients

Servings:

Smoked chicken (breast)

300

Canned mushrooms (or fresh)

400

Carrot

Onion

Vegetable oil

Mayonnaise

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 7 g

Fats 40 % 6 g

Carbohydrates 13 % 2 g

85 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a salad with smoked chicken breast and mushrooms? Gather your ingredients. This salad uses smoked breast, but any part of the chicken works. Fresh mushrooms can stand in for canned. Use a medium onion and a medium carrot. Mayonnaise dresses the salad, but you can swap in a mix of sour cream and mustard.
Step 2:

Wash and peel the onion and carrot. Grate the carrot on the coarse side of a box grater and chop the onion. Heat a skillet and add the vegetable oil. The order you cook things in depends on the mushrooms: if they're fresh, wash, slice, and sauté them first, then add the vegetables and cook until done. If they're canned, sauté the vegetables first and add the mushrooms after.
Step 3:

Cut the smoked chicken breast off the bone (if it's bone-in) and remove the skin. Dice the meat into small cubes and put it in a deep salad bowl.
Step 4:

Add the cooled sautéed mushrooms and vegetables to the bowl with the chicken. For a prettier presentation (say, when you have guests), set aside a few whole mushroom halves and use them to garnish the salad.
Step 5:

Add the mayonnaise, salt, and ground black pepper to taste, and stir. Just before serving, you can sprinkle the salad with chopped fresh dill or parsley.
Step 6:

Serve the salad right away. It works as an appetizer or as a dish in its own right, and it pairs beautifully with potato dishes. Enjoy!

Make salads only from fully chilled ingredients. A salad put together from warm ones can spoil quickly.
Keep in mind that stores often keep canned mushrooms above the proper temperature (over 77°F / 25°C, especially in summer). That can let bacteria grow that cause severe food poisoning and botulism. Warning signs of poor storage include a bulging can, cloudy brine, air bubbles rising from the bottom of the jar, mold, and an off smell. If you spot even one of these, it's best not to use the mushrooms at all. If you're confident the canned mushrooms were stored properly, you can use them without cooking. If there don't seem to be any warning signs but you're still unsure, sauté the mushrooms in vegetable oil until golden to be safe.
Homemade mayonnaise is worth the effort — it tastes better and is better for you. You'll find some good homemade mayonnaise recipes here. And you don't have to stick to mayonnaise for the dressing: sour cream or plain yogurt also work, on their own or mixed with mayonnaise in whatever ratio you like, which will lighten up the dish.