Chicken Mushroom Salad is the perfect any-time meal – a light but yet satisfying dish. It is healthy, nutritional, and very satisfying.
Do you love chicken and mushroom dishes, as I do? Are you bored of traditional salads? Then this salad will definitely bring a fresh note to your menu. Tender strips of roasted chicken, juicy garlicky mushrooms, sweet cherry tomatoes, refreshing salad leaves, crunchy pine nuts, and flavorful parmesan cheese creates a lovely combo. This chicken and sautéed mushroom salad not only tastes great but also looks so delicious. Serve it on a festive table and surprise your guests!
Most of us love salad for different reasons – somebody for its health benefits, other for how easy it can be made. For me, it is always an escape when I crave light and late dinner. This chicken mushroom salad contains everything you need for a nice meal. It is packed with protein, fiber, some healthy fats, and carbs. This salad can easily pass as a main dish since it is hearty. It does not even take much time to make it, and you can always prepare core ingredients in advance.
This chicken salad recipe is perfect for people following a gluten-free and paleo diet. It also can be easily adapted to a keto diet.
Chicken breast – is the most valuable part of the chicken. It is low in fat, good sources of lean protein, healthy, quickly prepared, and perfect for making delicious salads. This lean meat has a mild flavor and goes well with a variety of ingredients and dressings. And I just adore it in combination with mushrooms. Boiled or grilled chicken breast is the most used part of a chicken in a salad. This recipe is also an excellent way to finish up the leftovers. In my family, from the whole roasted chicken, breast always remains untouched. So I always have to invent how to reuse it.
Sautéed mushroom – mushrooms are one of those ingredients that are super simple to make and keeps well for a few days. Then, before serving, just combine them in different dishes and enjoy them with pleasure. You can use both fresh and canned mushrooms. Fresh ones are usually fried or sauteed in oil with a lot of garlic. Canned should be thoroughly washed and then drained before you add them to the salad. Mushrooms definitely add texture and body any salad.
Salad greens – here, it is up to your choice what greens to use. My favorites are salad mix greens, arugula, and baby spinach.
Pine nuts – these tiny seeds add some healthy fats, vitamins, minerals to the salad.
Cherry tomatoes – a touch of the sweet freshness of tomatoes will only make this salad more savory.
Parmesan cheese – my lovely cheese that makes the final touch of almost any of my salad.
How to Make Chicken Mushroom Salad?
Simple, quick, and just with ingredients you have at hand, you can prepare a deliciously outstanding salad. Chicken, mushroom, arugula, tomatoes, and cheese – nothing easier. Sometimes you don’t have to complicate yourself at all to serve a delicious salad. You don’t have to spend a lot of time in the kitchen to make it, but you can spend more time enjoying it – doubtlessly, with your loved ones!
Anyone who loves chicken breast and mushrooms will appreciate this healthy chicken mushroom salad. It is simply gorgeous and extremely easy to make. It will take you no more than half of hour to make it. The combination of ingredients in this salad is really perfect, so I hope you will enjoy it.
I was lucky to have some roasted chicken leftover. So I shredded it into medium size strips. If you prepare the salad from the scratch, then grill the chicken breast seasoned with spices you like.
When looking for the mushroom for this salad, I choose champignons, also known as white mushrooms or button mushrooms. I decided to sauté them for a few minutes with a lot of garlic to give a deeper flavor. So, clean and slice the mushrooms. A mandoline makes the job of finely cutting much easier. But do not worry if you do not have one, a sharp knife is a good alternative.
Preheat the frying pan and add the olive oil. When the oil is hot, add the crushed garlic and fry it for about 2-3 minutes. Add sliced mushrooms to the pan and sautee them for about 5-7 minutes, or until all the liquid evaporates. In the end, sprinkle mushrooms with some salt, black pepper, and some granulated garlic. Before adding mushrooms to the salad, remove garlic if you do like it.
Arrange salad greens in a large serving bowl. Top with shredded chicken. Next, add the mushrooms with oil from the pan. Sprinkle some pine nuts and parmesan flakes. Toss everything well before serving.
More Mushroom Recipe:
We are big mushroom fans here at Delicerecipes. You can find a lot of recipes with these fungi. Most of them are vegetarian or even vegan, as mushrooms are a good source of protein. My lovely mushroom recipe among the first was published on this blog. Here are some of them for a bit of inspiration:
- Aromatic Garlic Mushrooms
- Mushroom Quiche With Creamy Cheese Filling
- Instant Pot Polenta With Mushroom Stew
- Cheesy Stuffed Mushrooms
- Lentil Mushroom Salad Recipe
- Vegan Mushroom Spinach Baguette
Chicken Mushroom Salad
- 5 oz salad greens mix
- 2 cups shredded chicken
- 8 oz sliced mushrooms
- 6 cloves of garlic
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 cup pine nuts
- 1/4 cup Parmesan flakes
- Clean and slice the mushrooms. Preheat the frying pan and add the olive oil. When the oil is hot, add the crushed garlic and fry it for about 2-3 minutes. Add sliced mushrooms to the pan and sautee them for about 5-7 minutes, or until all the liquid evaporates. In the end, sprinkle mushrooms with some salt, black pepper, and some granulated garlic. Before adding mushrooms to the salad, remove garlic if you do like it
- Shred chicken breast into medium size strips.
- Arrange salad greens in a large serving bowl. Top with shredded chicken. Next, add the mushrooms with oil from the pan. Sprinkle some pine nuts and parmesan flakes. Toss everything well before serving.