CHICKEN AND MUSHROOM WEDDING SALAD
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!
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 35m
Number Of Ingredients 7
Steps:
- 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.
MUSHROOM CHICKEN SALAD
This mushroom salad taps into some of the most wonderful parts of Slavic cooking. It's creamy, filling, & packed full of different flavors and textures!
Provided by Natalya Drozhzhin
Categories Salad
Time 50m
Number Of Ingredients 10
Steps:
- If you're not using precooked chicken breasts, quickly sear them for 4-5 minutes per side until golden brown. Dice the chicken breasts into small cubes.
- Rinse and drain the peas and mushrooms under cold water.
- Dice the pickles into small cubes.
- Sauté the sliced carrots and onion on a very hot skillet until softened. Allow the veggies to completely cool. Mix all the chopped ingredients in a large bowl.
- Stir in mayonnaise right before serving and season to taste with salt and pepper. Enjoy!
Nutrition Facts : Calories 132 kcal, Carbohydrate 9 g, Protein 11 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 26 mg, Sodium 579 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN AND MUSHROOM SALAD
Great lunch salad to use up leftover cooked chicken...... or turkey! Adapted from a local supermarket.
Provided by Parsley
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mushrooms, chicken, celery and onions in a bowl.
- Seperately, whisk together the mayo, yogurt, oj, tarragon, Dijon, pepper and salt (if needed).
- Gently combine the dressing into the salad ingredients.
- Serve over torn romaine leaves.
Nutrition Facts : Calories 159.6, Fat 5.3, SaturatedFat 1.5, Cholesterol 53.4, Sodium 95.6, Carbohydrate 6.9, Fiber 1.6, Sugar 4.1, Protein 21.6
WARM MUSHROOM AND CHICKEN SALAD
Make and share this Warm Mushroom and Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper.
- In a large skillet over medium-high heat, heat oil until hot; add chicken and carrots; cook, stirring frequently, until chicken is opaque but still pink, about 2 minutes.
- Add mushrooms; cook, stirring constantly, until mushrooms are softened, about 2 minutes.
- Stir in wine; cook about 1 minute.
- Using a slotted spoon, remove chicken and vegetable mixture to a serving bowl; set aside.
- Heat juices in skillet over high heat until reduced to 1 T, about 3 minutes.
- Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes.
- Just before serving add cucumbers and toss with Tarragon Salad Dressing.
- Serve on lettuce leaves.
- Tarragon Salad Dressing: In a small bowl, combine oil, vinegar, mayo, tarragon, salt and pepper.
- Mix well before using.
Nutrition Facts : Calories 374.7, Fat 23.7, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1061.4, Carbohydrate 11, Fiber 3.2, Sugar 6.1, Protein 28.3
MUSHROOM AND SHREDDED CHICKEN SALAD
A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from 'tossed: 200 fast, fresh and fabulous salads'. If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size. Ideal for making on a busy week-night with a takeaway - or take out - roasted chicken. BTW, 7 oz = 200g; 14 oz = 400g. The lime and soy dressing could be made in advance.
Provided by bluemoon downunder
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken.
- Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms.
- Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.
Nutrition Facts : Calories 246.4, Fat 19.6, SaturatedFat 4, Cholesterol 45.3, Sodium 299.1, Carbohydrate 4.2, Fiber 1.1, Sugar 1.9, Protein 14.9
WARM CHICKEN SALAD WITH GARLIC MUSHROOMS
A mouthwatering, warm winter salad made from just a handful of simple ingredients
Provided by Tony Tobin
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 220C/Gas 7/fan oven 200C. Rub the chicken pieces with the olive oil, salt and pepper, then put them skin side down in a small casserole or roasting tin. Roast in the oven for 30 minutes. Remove from the casserole and set aside. Leave the oven on.
- Spread the mushrooms, garlic and thyme in the casserole or tin and place the chicken pieces on top, this time skin side up. Pour 200ml/7fl oz hot water around the chicken and return the casserole or tin to the oven for another 30 minutes, stirring and checking after 15 minutes that there is enough liquid to form a stock, as this will be the Everyday food dressing. If there isn't, add a little more hot water. Remove the casserole from the oven and allow to cool slightly.
- Using a fork and your fingers, finely shred the chicken into a bowl. Add the mushrooms, garlic and all the juices from the casserole. Mix well and season.
- To serve, sprinkle the salad leaves into the mushroom and chicken mixture and gently toss them through so they just wilt a little in the warmth. Serve the salad in a large bowl or on a platter, with some garlic bread on the side.
Nutrition Facts : Calories 385 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.29 milligram of sodium
CHICKEN SALAD WITH WARM MUSHROOM DRESSING
From one of my favorite local restaurants, Venetto Trattoria, in Scottsdale, AZ. Everyone loves this salad and they kindly shared the recipe with me.
Provided by Vicki in AZ
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken in chopped garlic, parsley and olive oil.
- Cook 10 oz. of sliced mushrooms with 2 cups of water until reduced to one half.
- Liquefy in food processor and strain.
- While mushroom mixture is still warm, add butter and stir until creamy.
- Add salt and pepper to taste and keep warm.
- Slice remaining 8 oz. mushrooms thinly.
- Grill chicken and slice thinly.
- Place greens in eight large salad bowls.
- Add sliced mushrooms and arrange chicken slices on top.
- Sprinkle with tomatoes.
- Generously pour warm dressing on top and garnish to taste with freshly chopped parsley and fresh ground pepper.
Nutrition Facts : Calories 533.7, Fat 43.3, SaturatedFat 19.4, Cholesterol 153.8, Sodium 299.3, Carbohydrate 4.4, Fiber 0.7, Sugar 1.8, Protein 32.4
CHICKEN SALAD WITH SAUTEED MUSHROOMS
Make and share this Chicken Salad With Sauteed Mushrooms recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a non stick frypan; add sliced fresh mushrooms; saute until nicely browned on both sides, about 10 minutes; Set aside to cool.
- Add the next 5 ingredients to a large bowl, from celery to lettuce, mix well.
- Scatter warm mushrooms over all, place chicken slices on top, sprinkle salt and freshly ground course pepper over all.
- We prefer ours with just the salt and pepper, if you prefer, add your choice of salad dressing.
Nutrition Facts : Calories 314, Fat 18.2, SaturatedFat 4.5, Cholesterol 92.8, Sodium 269.1, Carbohydrate 5.1, Fiber 1.9, Sugar 2.5, Protein 32
CRISPY-SKIN CHICKEN BREASTS WITH WARM MUSHROOM SALAD
This easy, succulent chicken dish is perfect for cozy evenings. The secret to keeping the chicken juicy is leaving on the skin, which helps prevent the meat from drying out during cooking. The accompanying mushrooms are sauteed until tender and juicy, then tossed in a Dijon-thyme vinaigrette for extra lusciousness. The addition of baby spinach and arugula makes this a complete meal.
Provided by Justin Chapple
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Season the chicken all over with salt, pepper, smoked paprika and the lemon zest.
- In a large cast-iron skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chicken to the skillet skin-side down. Lower the heat to medium and cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken skin-side up to the prepared baking sheet. Bake until an instant-read thermometer inserted in the thickest part of one breast registers 155 degrees F, about 20 minutes. Transfer the chicken to a plate and let rest for 5 minutes. (The internal temperature will rise to about 165 degrees F during resting.)
- Meanwhile, in the same skillet, melt the butter with the rendered chicken fat over medium heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 10 to 12 minutes. Season the mushrooms with salt and pepper. Transfer to a large bowl and tent with foil.
- In a small bowl, whisk the vinegar, shallot, mustard, thyme and honey together. Gradually whisk in the remaining 3 tablespoons of oil; season the dressing with salt and pepper.
- Transfer the mushrooms to a serving bowl. Add half the dressing and mix well. Add the spinach and arugula and the remaining dressing and toss to coat. Transfer the salad and chicken to a platter. Serve with the lemon wedges.
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