Main Page
Fast and tasty
Salad pickled mushrooms chicken

Marinated Mushroom and Chicken Salad

A delicious, delicate, mouthwatering salad that mushroom lovers will adore! It tastes a bit like Olivier, and it's a great way to switch up the holiday menu in place of the usual salad. The marinated mushrooms give it real charm and a distinctive flavor that pairs nicely with the other ingredients. Use homemade mayonnaise, or swap it for sour cream or plain yogurt. The salad is both filling and light — it never leaves you feeling weighed down. Expecting a crowd? Go ahead and make 1.5 or 2 times the amount, because it disappears off the table in no time — it's just that good.

mom of sweet tooths

Recipe author

Composition / ingredients

Servings:

Marinated mushrooms

500

Chicken breast (weight before cooking)

400

Eggs

Carrots (small)

Onion

Mayonnaise

150

Lettuce (leaves)

Dill

0.5

Parsley (a couple of sprigs for garnish)

Tomatoes (for garnish; cherry tomato halves work too — use more than 2 then)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 8 g

Fats 41 % 7 g

Carbohydrates 12 % 2 g

99 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make the marinated mushroom and chicken salad? Here are the ingredients. Boil the chicken breast, eggs, and carrots and let them cool. Peel the eggs, carrots, and onion. Wash and dry the herbs thoroughly. Take the mushrooms out of the jar and drain them in a colander.
Step 2:

Cut the chicken breast and eggs into small cubes.
Step 3:

Cut the carrots and onion into small dice and finely chop the dill. If the onion is sharp, soak it in water for 10–15 minutes to mellow the bite, then squeeze it dry.
Step 4:

Finely chop the mushrooms.
Step 5:

Tear the lettuce by hand.
Step 6:

Combine all the prepped ingredients except the lettuce in a bowl, dress with mayonnaise, season with ground pepper and salt to taste, and mix gently.
Step 7:

Arrange the torn lettuce on a platter, mound the salad on top, and garnish with the tomatoes and parsley.

Homemade mayonnaise is best — tastier and better for you. You can also use sour cream or plain yogurt as a dressing, either on their own or blended with mayonnaise in any ratio you like, which lightens the dish.
Note that canned mushrooms in stores are sometimes kept too warm (above about 77°F / 25°C, especially in summer), which can allow bacteria that cause serious food poisoning and botulism. Warning signs of bad storage: a bulging jar, cloudy brine, bubbles rising from the bottom, mold, or an off smell. If you spot even one of these, don't use the mushrooms at all. If you're confident they were stored properly, you can use them straight from the jar; if you have any doubt, sauté them in vegetable oil until golden first.
How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water boils, then transfer to cold water to cool — the temperature shock makes them easier to peel.