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Salad with canned chicken and cucumber mushrooms

Chicken, Mushroom, and Cucumber Salad

A very tasty, filling mushroom salad. We all love a good salad—we make them for holidays and for no occasion at all. Here's one that's really simple, with budget-friendly ingredients. It's perfectly at home in your everyday rotation as a side for lunch or dinner.

Julia M.

Recipe author

Salad with canned chicken and cucumber mushrooms

Composition / ingredients

Servings:

Chicken breast fillet

200

Canned mushrooms

200

Cucumber

Eggs

Onion

Vinegar (9%)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 9 g

Fats 39 % 7 g

Carbohydrates 11 % 2 g

107 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken, mushroom, and cucumber salad? Gather your ingredients. Boil the chicken in salted water for 20–30 minutes, then let it cool. Boil the eggs for 7–8 minutes, then drain the hot water and cover them with cold water so they cool faster. Rinse the cucumber under running water. Peel the onion and rinse it in cold water. Open the jar of mushrooms and drain off the liquid.
Step 2:

Start by pickling the onion: finely chop it and cover it with the vinegar. Let it sit for 10 minutes, then drain the vinegar and rinse the onion with water. The quick-pickled onion gives the salad a wonderful flavor.
Step 3:

Cut the cooked chicken into small cubes and put it in a salad bowl—use one roomy enough to toss everything comfortably.
Step 4:

Cut the cucumber into small pieces and add it to the chicken. Peel it or not—your call; I left the skin on.
Step 5:

You can use pre-sliced mushrooms or whole ones; if they're very large, quarter them. Add the mushrooms to the bowl.
Step 6:

Peel and chop the boiled eggs and add them to the salad, followed by the pickled onion. Dress with a little mayonnaise and toss well.
Step 7:

The salad is ready! Chill it briefly in the fridge, then transfer it to a serving bowl. It turns out light and tasty, and thanks to the chicken, quite filling. Enjoy!

If you like, you can build this salad in layers in a single bowl, brushing each layer with mayonnaise. Change up the flavor by swapping the fresh cucumber for pickled, or the canned mushrooms for wild ones. A handful of fresh herbs is a nice addition too. Made for lunch, this salad can easily stand in for a main course. Give it a try!
It's best to make the mayonnaise yourself—it'll taste better and be better for you. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, which lightens up the dish.
Note that stores often keep canned mushrooms above the proper temperature (over 77°F/25°C, especially in summer), which can encourage bacteria that cause serious food poisoning and botulism. Warning signs of bad storage include a bulging jar, cloudy brine, air 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 without cooking. If there are no obvious warning signs but you're not sure, play it safe and sauté the mushrooms in vegetable oil until golden first.