Chicken and Mushroom Wedding Salad
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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
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
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
- 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
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.
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.
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.
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.
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.
Read comments/reviewsAdd comment/review
Really my brothers and Mom liked it a lot❣️😋😋😋I mean the chicken olvye
Thanks again for your wondorous homies
You’re welcome! I’m so glad you all enjoyed it!
Very tasty salad !!!! I added just a bit of garlic .
Glad you loved it, Nat!
I probably tried 20 of your recipes already. All of them turns out AMAZING!! Thank you so much
Hi Haley, I’m so inspired reading your review. Thank you!
This salad is sooo delicious! Thank you Natasha very much!!!
You’re welcome! So glad you enjoyed it.
Hi Natasha, I’m wondering if I can add some boiled eggs to the salad? Also I’m thinking to grill a chicken instead. Years ago, when I was working in Ukrainian restaurant they were serving mushroom and veal salad and it was one of my favorite, now I’m trying to figure out similar recipe with chicken, as I never had a good luck with veal, it always super dry
Hi Tanya, I haven’t tested that but I bet it could work! If you experiment please let me know how you like the recipe!
I will sure do, I’m currently working on it
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!
That’s so great! It sounds like you have a new family favorite!
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!
Hi Robin! I’m so happy you discovered it also! Welcome!
Can I make this salad a day ahead? Or is it best made fresh & eaten right away? Thanks!
Hi Tonya, this salad would work really well to be made a day in advance.
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!
I’m happy to hear that everyone enjoyed the recipe! Thanks for the compliments and for following! God Bless <3
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?
Tina, this salad is served cold or at room temp after its made. I haven’t really noticed the chicken hardening.
Just made it exactly as recipe dictates. I was fabulous !! Thank you for the wonderful recipes.
Thank you for the fantastic review! I’m so happy you liked the recipe 🙂
Do you think I can substitute pickles with the marinated mushrooms from ukrainian/russian store?
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.
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
Hi, Do you think corn would go good in this salad? Thnaks:)
I think it would. Great idea!
I just did this salad today and added some canned corn. It was really good!
Awesome! Thanks for sharing that 🙂
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?!?!
You know, it might work. The only flavor combination that I’m a little bit hesitant about is the mushrooms with pom seeds. I have another salad with pomegranate seeds and it’s quite good.
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 .
Thank you for the great review Oksana and you are welcome, enjoy :).
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
Thank you for writing in Maggie :). Mushrooms are sautéd dry, but they release liquid, so just let it evaporate. Hope this helps.
Thanks for such a swift reply
Just made it!! Simply delicious!! 🙂
Thank you for the great review :).
So delicious! Your blog is amazing! All recipes are awesome!
Thank you so much Yulia! I’m so happy you are enjoying the blog 🙂
Made this salad and its delicious everyone loved it… Thank you very much
I’m so happy to hear that! Thanks so much for a great review 🙂
What a delicious salad recipe! Never made a salad like this before so I definitely need to try the recipe.
It definitely unusual but tastes great! 🙂
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
If there are alot of different dishes, you might stretch this further than 6 people. 🙂 I hope you have an awesome party tomorrow!
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.
Ha ha. I totally agree. It was really hard to photograph it and make it look decent. 😉
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.
Hi Alex and welcome to the blog! I’m so glad you liked the salad 🙂
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!
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!
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.
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 😉
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!
I’m so happy to hear that you enjoyed it! I admit, I chuckled when you called it a “snack” 😉
I know another variation of this salad, my mom makes it with same ingredients, but uses beans instead of chicken. Also very tasty.
What kind of beans? That actually does sound very good!
Just a regular canned brown beans
I have been making this salad for years. Except i use beef instead of chicken. Yum yum.
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 🙂
У нас в этот салат добавляют горошек.
Yum that sounds great! Do you use canned, fresh, or frozen?
I tried this salad in one of the Ukrainian restaurants when I visited last year. Its one nice side dish and is delicious! 🙂
So does that make it a Ukrainian salad then? I wondered if it was Russian or Ukrainian. 🙂
Lol I don’t know but you can never go wrong if you just call it a “Slavic salad” 🙂 🙂
True. lol. 🙂
In process of making this salad, i am sure i will eat all of it by myself!!! Love Mushrooms with Chicken Combinations!
Me too! It’s very satisfying. This salad is almost a meal in itself. I ate it with buttery angel hair pasta 🙂
My type of a salad!!!! Yummmmmmmmmmmmy! On my to do list! Your awesome 🙂 thanks for your hard work. Love your blog!
Thank you Olya 🙂
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.
Wow diced prunes sound very unique. Did you change anything else about it? Did you still use pickles with the prunes?
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!
Marinated mushrooms sound nice too. Did you still use mayo or something else?
Yes, I used mayo. I drained the mushrooms before adding.
hi miss natash dear my firend :
tanks for recipe mushrroum &chiken salad very tastey
Thank you Bahar and you are welcome :).
This looks delicious! Do you serve it warm/cold/room temp?
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.
that’s a good point – thanks Natasha 😀
This must be delicious! I’ve never heard of anything like this before!
Me either until Ella share it with me. I tell ya, Russian and Ukrainian people come up with the most creative and delicious salads!
I agree! They always come up with the best recipes, but not always the healthiest! 😉
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 ;-).