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Chicken and Mushroom Wedding Salad

Chicken and Mushroom Wedding Salad - A unique and delicious salad! @natashaskitchen

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This chicken and mushroom wedding salad is definitely unique and really tasty! It’s not like any salad I’ve ever posted and admittedly, not one of my most photogenic dishes but it sure tasted good! One of my readers, Ella Z., shared the recipe with us. She called it “Mushroom Wedding Salad” and it was inspired by a recipe sold at a Sacramento Russian store deli, except much tastier being homemade!

Ella was also the brilliant cook behind the uber popular Greek Salad recipe that I posted earlier this year. Ella, thank you so much for sharing your recipe with us! My family sure loved it. My husband’s serving size was ridiculous ;).

Ingredients for Chicken and Mushroom Salad:

1 lb chicken breast (about 2 medium or 1 large chicken breast)
3/4 lb button mushrooms, cut into large dice
1 large or 2 small carrots
1 small onion, finely diced (1/2 cup)
2 Tbsp Mayo
5-6 Baby dill pickles, finely diced
Salt and Pepper to taste

Chicken and Mushroom Wedding Salad-2

How to Make Chicken and Mushroom Salad:

1. Season both sides of chicken breast with salt and pepper. Saute over medium heat in 2 Tbsp olive oil until golden brown and cooked through. Let chicken rest on a cutting board at least 10 minutes before cutting into it. It will be so juicy if you wait! Once chicken is cool enough to handle, dice it up. I sliced it in half lengthwise, cut into strips and then diced the strips. Transfer chicken to a medium salad bowl to cool to room temp. Wipe down the skillet with a paper towel

Chicken and Mushroom Wedding Salad

Chicken and Mushroom Wedding Salad-4

2. Cut mushrooms into large dice. I used my Vidalia Chop wizard to do this quickly. This by the way is a very handy tool and no one paid me to say that. ;). Saute mushrooms over medium/high heat until all of the water is evaporated then season with salt and pepper to taste. Continue to saute and stir until mushrooms are golden brown – remove mushrooms to the salad bowl to cool. Wipe down the skillet

Chicken and Mushroom Wedding Salad-6

3. Grate carrots and finey dice onions. Saute in 2 Tbsp olive oil over medium heat, or until softened and golden. I burned my carrots maybe just a teensy bit. Transfer carrots to salad bowl to let them cool to room temp.

Chicken and Mushroom Wedding Salad-7

4. Finely dice your baby dills. These add great flavor and crunch to the salad. Don’t skip them, k? Add them to the salad bowl.

5. Once all of your ingredients have cooled to room temp, stir in mayo. I used about 2 flat Tbsp of mayo. This salad really doesn’t need much mayo. Add it to taste

Chicken and Mushroom Wedding Salad-5

Chicken and Mushroom Wedding Salad-8

Chicken and Mushroom Wedding Salad

5 from 12 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Chicken and Mushroom Wedding Salad - A unique and delicious salad! @natashaskitchen
This chicken and mushroom is unique and really tasty! One of my readers, Ella Z., shared the recipe with us. She called it "Mushroom Wedding Salad" and it was inspired by a recipe from a Sacramento Russian store deli, except much tastier being homemade!
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $8-$10
Servings: 4 -6

Ingredients

  • 1 lb chicken breast about 2 medium or 1 large chicken breast
  • 3/4 lb button mushrooms cut into large dice
  • 1 large or 2 small carrots
  • 1 small onion finely diced (1/2 cup)
  • 1 heaping Tbsp Mayo
  • 5-6 Baby dill pickles finely diced
  • Salt and Pepper to taste

Instructions

  1. Season both sides of chicken breast with salt and pepper. Saute over medium heat in 2 Tbsp olive oil until golden brown and cooked through. Let chicken rest on a cutting board at least 10 minutes before cutting into it. It will be so juicy if you wait! Once chicken is cool enough to handle, dice it up. I sliced it in half lengthwise, cut into strips and then diced the strips. Transfer chicken to a medium salad bowl to cool to room temp. Wipe down the skillet with a paper towel.
  2. Cut mushrooms into large dice. I used my Vidalia Chop wizard to do this quickly. This by the way is a very handy tool and no one paid me to say that. ;). Saute mushrooms over medium/high heat until all of the water is evaporated then season with salt and pepper to taste. Continue to saute and stir until mushrooms are golden brown - remove mushrooms to the salad bowl to cool. Wipe down the skillet.
  3. Grate carrots and finey dice onions. Saute in 2 Tbsp olive oil over medium heat, or until softened and golden. I burned my carrots maybe just a teensy bit. Transfer carrots to salad bowl to let them cool to room temp.
  4. Finely dice your baby dills. These add great flavor and crunch to the salad. Don't skip them, k? Add them to the salad bowl.
  5. Once all of your ingredients have cooled to room temp, stir in mayo. I used about 2 flat Tbsp of mayo. This salad really doesn't need much mayo. Add it to taste.

 

Chicken and Mushroom Wedding Salad - A unique and delicious salad! @natashaskitchenFinal Final Picmonkey Hashtag banner

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Daria
    October 27, 2018

    Made this salad today and it’s soooo good! My 2 yo and 4 yo kids also liked it and asked for the second helping. Thank you for sharing this awesome recipe, it will be included in our meal plans from now on! Reply

    • Natashas Kitchen
      October 27, 2018

      That’s so great! It sounds like you have a new family favorite! Reply

  • Robin Abernethy
    July 25, 2018

    I recently discovered your blog, and made this, as I was also recently diagnosed as a Type 2 diabetic. This is a very low carb recipe, and full of flavor! I made this to take to lunch each day – I know this will be in a regular rotation – it’s so good! Reply

    • Natashas Kitchen
      July 25, 2018

      Hi Robin! I’m so happy you discovered it also! Welcome! Reply

  • Tonya
    April 15, 2017

    Hi Natasha,
    Can I make this salad a day ahead? Or is it best made fresh & eaten right away? Thanks! Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Tonya, this salad would work really well to be made a day in advance. Reply

      • Tonya
        April 17, 2017

        Update: I made this salad this weekend for Easter gathering.. & i loved it, family members seemed to enjoy it as well.. & I personally think it came out pretty tasty!! Thanks Natasha again for sharing the recipe. Hope you had a great weekend & Happy Easter to u & ur family! God bless! Reply

        • Natasha's Kitchen
          April 17, 2017

          I’m happy to hear that everyone enjoyed the recipe! Thanks for the compliments and for following! God Bless <3 Reply

  • Tina
    July 6, 2016

    Would i serve this cold or warm? if served cold, wouldn’t the chicken be hard? Would it be better if it were baked then cut into pieces? Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Tina, this salad is served cold or at room temp after its made. I haven’t really noticed the chicken hardening. Reply

  • Rita
    May 16, 2016

    Hello,
    Just made it exactly as recipe dictates. I was fabulous !! Thank you for the wonderful recipes.
    Rita Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Thank you for the fantastic review! I’m so happy you liked the recipe 🙂 Reply

  • Inna
    March 21, 2016

    Do you think I can substitute pickles with the marinated mushrooms from ukrainian/russian store? Reply

    • Natasha
      natashaskitchen
      March 21, 2016

      Inna, It might be worth a try but I never done it that way. If you’ll give it a try, let me know how it turns out. Reply

  • Adevi
    March 9, 2016

    does anyone have calorie count on this salad? I cannot rate the salad at this time but plan to make it this weekend.thank you in advance Reply

  • Lily
    July 28, 2015

    Hi, Do you think corn would go good in this salad? Thnaks:) Reply

    • Natasha
      natashaskitchen
      July 28, 2015

      I think it would. Great idea! Reply

      • Lily
        July 29, 2015

        I just did this salad today and added some canned corn. It was really good!
        Thanks!! Reply

        • Natasha
          natashaskitchen
          July 29, 2015

          Awesome! Thanks for sharing that 🙂 Reply

  • Julia
    May 3, 2015

    Hi, I was thinking to substitute pickles with pomegranate as I’m making this salad for a friend of mine who just had a baby and pickles might cause some problems 🙂 hope it will work good this way too?!?! Reply

  • Oksana
    April 8, 2015

    I did the salad this Easter for my family . Everybody like it. Thank you . I love your blog by the way and check it on regular basis for new recipes. Because some times out off idea what to cook . Reply

    • Natasha
      natashaskitchen
      April 8, 2015

      Thank you for the great review Oksana and you are welcome, enjoy :). Reply

  • Maggie from Ireland
    February 28, 2015

    Hi Just browsing your great website Thinking of trying out this recipe but puzzled about the Instruction Sauté mushrooms over medium/high heat until all of the water is evaporated Do you put water in the pan Are these dry fried ?Thanks Reply

    • Natasha
      natashaskitchen
      February 28, 2015

      Thank you for writing in Maggie :). Mushrooms are sautéd dry, but they release liquid, so just let it evaporate. Hope this helps. Reply

      • Maggie from Ireland
        March 2, 2015

        Thanks for such a swift reply Reply

  • Agnieszka
    January 28, 2015

    Just made it!! Simply delicious!! 🙂 Reply

    • Natasha
      natashaskitchen
      January 28, 2015

      Thank you for the great review :). Reply

  • Yulia
    January 6, 2015

    So delicious! Your blog is amazing! All recipes are awesome! Reply

    • Natasha
      natashaskitchen
      January 6, 2015

      Thank you so much Yulia! I’m so happy you are enjoying the blog 🙂 Reply

  • Lana
    December 8, 2014

    Made this salad and its delicious everyone loved it… Thank you very much  Reply

    • Natasha
      natashaskitchen
      December 8, 2014

      I’m so happy to hear that! Thanks so much for a great review 🙂 Reply

  • November 28, 2014

    What a delicious salad recipe! Never made a salad like this before so I definitely need to try the recipe. Reply

    • Natasha
      natashaskitchen
      November 29, 2014

      It definitely unusual but tastes great! 🙂 Reply

  • Katie
    November 15, 2014

    Oh man I just made this yummy salad for tomorrows family gathering (12 people) and I just read realized it says the serving size is 4-6 people  Reply

    • Natasha
      natashaskitchen
      November 15, 2014

      If there are alot of different dishes, you might stretch this further than 6 people. 🙂 I hope you have an awesome party tomorrow! Reply

  • Yuliya
    November 3, 2014

    I found it funny that even my husband pointed out that it does not look appealing, but tastes great! 🙂 I have a feeling I’ll be making it again this week. I loved how filling it is and feel like it can be the “meat”, the “salad” or a solo dish. Thank for sharing. It’s a keeper. Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      Ha ha. I totally agree. It was really hard to photograph it and make it look decent. 😉 Reply

  • Alex
    October 21, 2014

    Just made this tonight, and you’re totally right = the pickles really do add another dimension to it. Really great recipe.

    I’m new to your blog, but I’ll definitely be following your recipes in the future. Reply

    • Natasha
      natashaskitchen
      October 21, 2014

      Hi Alex and welcome to the blog! I’m so glad you liked the salad 🙂 Reply

  • Zhanna
    October 19, 2014

    I love this salad, we make it pretty often. Not too long ago my mom made this salad with roasted chicken from Costco and it tasted absolutely delicious. My recipe is almost the same except that I don’t put onions and I julienne carrots so it stays a little crunchy.
    I love you blog by the way and check it on regular basis for new recipes. Thank you! Reply

    • Natasha
      natashaskitchen
      October 19, 2014

      Thank you so much Zhanna. I imagine this would taste really really good with a juicy rotisserie chicken. Mmmmm… 🙂 Thanks for sharing how you make it! Reply

  • Nataliya
    October 15, 2014

    This looks delicious! God bless Ella for her recipes, and you for sharing the goodness. Do you have any ideas of what I could substitute for the pickles? My husband is Mexican and doesn’t share my love for the little green 8th wonders of the world. Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      8th wonder of the world… well put! 🙂 Some of the readers mentioned other modifications in the comments above. You might scan through there for ideas. You could always leave them out, but the little zing is nice in the salad 😉 Reply

  • Alesya
    October 11, 2014

    We just had this as our before dinner “snack” and it’s so filling that I don’t think we will be eating dinner tonight :)) very delicious !! My husband loved it! Reply

    • Natasha
      natashaskitchen
      October 11, 2014

      I’m so happy to hear that you enjoyed it! I admit, I chuckled when you called it a “snack” 😉 Reply

  • Inna
    October 11, 2014

    I know another variation of this salad, my mom makes it with same ingredients, but uses beans instead of chicken. Also very tasty. Reply

    • Natasha
      natashaskitchen
      October 11, 2014

      What kind of beans? That actually does sound very good! Reply

      • inna
        October 14, 2014

        Just a regular canned brown beans Reply

  • Vera
    October 10, 2014

    I have been making this salad for years. Except i use beef instead of chicken. Yum yum. Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      It’s so fantastic how people change this salad up so many different ways. It’s kind of like olivye in that sense; every family has their special twist to it 🙂 Reply

  • Lena
    October 10, 2014

    У нас в этот салат добавляют горошек. Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      Yum that sounds great! Do you use canned, fresh, or frozen? Reply

      • Lena
        October 11, 2014

        консервированный Reply

  • Tina
    October 10, 2014

    I tried this salad in one of the Ukrainian restaurants when I visited last year. Its one nice side dish and is delicious! 🙂 Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      So does that make it a Ukrainian salad then? I wondered if it was Russian or Ukrainian. 🙂 Reply

      • Tina
        October 10, 2014

        Lol I don’t know but you can never go wrong if you just call it a “Slavic salad” 🙂 🙂 Reply

        • Natasha
          natashaskitchen
          October 10, 2014

          True. lol. 🙂 Reply

  • Svetlana Pilyuhin
    October 10, 2014

    In process of making this salad, i am sure i will eat all of it by myself!!! Love Mushrooms with Chicken Combinations!
    Thank you! Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      Me too! It’s very satisfying. This salad is almost a meal in itself. I ate it with buttery angel hair pasta 🙂 Reply

  • Olya
    October 10, 2014

    My type of a salad!!!! Yummmmmmmmmmmmy! On my to do list! Your awesome 🙂 thanks for your hard work. Love your blog! Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      Thank you Olya 🙂 Reply

  • Natasha
    October 10, 2014

    This is one of my family’s favorite salads! Someone shared it with me a long time ago under funny name: Курочка Ряба” – “Spotty Hen” ? I also add diced prunes to it. Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      Wow diced prunes sound very unique. Did you change anything else about it? Did you still use pickles with the prunes? Reply

  • Inna
    October 10, 2014

    I made this salad for 2 parties before. Except I used marinated mushrooms, that they sell at a Russian Store. This salad is very delicious! Never had leftovers. Will have to try it with sauteed mushrooms it will be even cheaper and I am sure even more delicious! Thanks for Sharing, Natasha! Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      Marinated mushrooms sound nice too. Did you still use mayo or something else? Reply

      • Inna
        October 10, 2014

        Yes, I used mayo. I drained the mushrooms before adding. Reply

  • bahar-amini
    October 10, 2014

    hi miss natash dear my firend :
    tanks for recipe mushrroum &chiken salad very tastey Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      Thank you Bahar and you are welcome :). Reply

  • Julia
    October 10, 2014

    This looks delicious! Do you serve it warm/cold/room temp? Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      Thanks Julia. It sure is! It’s great cold or room temp :-). I don’t think it’s as good warm since there are pickles in there. Reply

      • Julia
        October 10, 2014

        that’s a good point – thanks Natasha 😀 Reply

  • This must be delicious! I’ve never heard of anything like this before! Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      Me either until Ella share it with me. I tell ya, Russian and Ukrainian people come up with the most creative and delicious salads! Reply

      • Katy B
        October 10, 2014

        I agree! They always come up with the best recipes, but not always the healthiest! 😉 Reply

        • Natasha
          natashaskitchen
          October 10, 2014

          Haha there’s some truth to that but there’s nothing quite like the mayo salads, although this one is very light on the mayo ;-). Reply

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