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Salad with corn mushrooms and chicken

Salad with Corn, Mushrooms, and Chicken

Tasty, hearty, made from simple ingredients — perfect for any gathering! This salad with corn, mushrooms, and chicken is built from the most ordinary ingredients, but the flavor is absolutely fantastic! Everything harmonizes beautifully, and it goes with just about any main course.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken breast

250

Mushrooms

200

Onion

Canned corn

200

Carrots

Eggs

Mayonnaise

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 9 g

Fats 42 % 10 g

Carbohydrates 21 % 5 g

146 kcal

GI: 40 / 60 / 0

Cooking method

Step 1:

How do you make a salad with corn, mushrooms, and chicken? Gather everything you need. Any mushrooms work for this salad. I'm using wild mushrooms that I boiled for 25–30 minutes. If you use raw button mushrooms, just rinse them well and slice them. Open the can of corn and drain off the liquid.
Step 2:

Cook the chicken breast and eggs ahead of time. Simmer the chicken in boiling water for about 30 minutes with a little salt. Boil the eggs for 7–9 minutes, then drain the hot water and cover them with cold water. Let the eggs and chicken cool.
Step 3:

Peel and rinse the onion and carrot. Finely chop the onion and grate the carrot on the coarse side of a grater. Pour a little vegetable oil into a hot skillet and fry the onion and carrot for 2–3 minutes.
Step 4:

Add the prepped mushrooms to the skillet. Fry everything together until all the moisture from the mushrooms cooks off — you can even let them brown a little. Then let the mushrooms cool completely.
Step 5:

Cut the cooked chicken into small cubes for the salad.
Step 6:

Add the corn and the chopped eggs to the chicken.
Step 7:

Then add the cooled mushrooms.
Step 8:

Dress everything with mayonnaise and toss. The salad is ready! Chill it briefly, then serve it in a salad bowl or shape it in a serving ring. Enjoy!

Here's an easy way to tell if the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.
It's better to make your own mayonnaise — it's tastier and better for you. See some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or blended with mayonnaise in any ratio you like, which lightens the dish.
How do you pick good canned corn? Always check the use-by date on the can. If the container is glass, inspect the kernels closely: they should be uniform in size and color, whole, and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.