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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
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
- 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.
The best salad ever! Perfect for pregnancy cravings. And when I need to up my iron intake, I swap chicken for cooked chicken liver. So good. This salad but with chicken liver is my 4 kids favorite salad. Ages 1.5-6yo.
Hi Laura! Thank you for the feedback. Glad to hear it’s working out for you with chicken liver too.
Hi Natasha. This recipe looks great but I don’t like mayo. What can I use instead of mayo? Thanks!
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.
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!
Hi Natasha,
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!
Hi Natasha,
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.
Hello,
Just made it exactly as recipe dictates. I was fabulous !! Thank you for the wonderful recipes.
Rita
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!
Thanks!!
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 :).