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

Natasha's Kitchen Cookbook

Chicken and Mushroom Wedding Salad

4.96 from 22 votes
Author: Natasha of NatashasKitchen.com
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!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients 

Servings: 4 -6
  • 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

  • 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.
Course: Salad, Side Dish
Cuisine: Russian, Ukrainian
Keyword: Chicken and Mushroom Wedding Salad, Wedding Salad
Skill Level: Medium
Cost to Make: $

 

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Kate
    July 24, 2023

    Hi Natasha. This recipe looks great but I don’t like mayo. What can I use instead of mayo? Thanks!

    Reply

    • NatashasKitchen.com
      July 24, 2023

      Hi Kate! I don’t have a specific recommendation as I have not tested different variations. Feel free to experiment with it. Sour cream, greek yogurt, etc.. may be substitutes.

      Reply

  • Mildlaurens
    June 12, 2021

    Really my brothers and Mom liked it a lot❣️😋😋😋I mean the chicken olvye
    Thanks again for your wondorous homies

    Reply

    • Natashas Kitchen
      June 12, 2021

      You’re welcome! I’m so glad you all enjoyed it!

      Reply

  • Nat
    April 7, 2021

    Very tasty salad !!!! I added just a bit of garlic .

    Reply

    • Natasha's Kitchen
      April 8, 2021

      Glad you loved it, Nat!

      Reply

  • Haley
    July 20, 2020

    Hi Natasha,
    I probably tried 20 of your recipes already. All of them turns out AMAZING!! Thank you so much

    Reply

    • Natashas Kitchen
      July 20, 2020

      Hi Haley, I’m so inspired reading your review. Thank you!

      Reply

  • Alina
    June 18, 2020

    This salad is sooo delicious! Thank you Natasha very much!!!

    Reply

    • Natasha's Kitchen
      June 18, 2020

      You’re welcome! So glad you enjoyed it.

      Reply

  • Tanya
    April 18, 2020

    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

    Reply

    • Natashas Kitchen
      April 18, 2020

      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!

      Reply

      • Tanya
        April 18, 2020

        I will sure do, I’m currently working on it

        Reply

  • 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

    • Natasha
      natashaskitchen
      May 3, 2015

      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.

      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

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