Chicken and Mushroom Wedding Salad
User Reviews
5
Chicken and Mushroom Wedding Salad
Description
The recipe centers on cooked chicken breast seasoned with salt and pepper, sliced after resting to preserve juiciness. Button mushrooms are sautéed until their moisture evaporates and they become golden brown, adding a rich, savory element. The combination of grated carrot and finely diced onions is lightly sautéed to soften and develop a subtle sweetness.
All components are tossed together with a heaping tablespoon of mayonnaise and diced baby dill pickles, lending creaminess and slight tanginess to the salad. The seasoning is balanced with salt and black pepper to taste. The result is a salad with varied textures from tender chicken, tender-crisp vegetables, and pickles for a slight crunch.
This salad serves well as a light main or accompaniment and benefits from resting after assembling to let flavors meld.
Ingredients
- 1 lb chicken breast about 2 medium or 1 large chicken breast
- 3/4 lb button mushrooms cut into large dice
- 1 carrot large or 2 small
- 1 onion finely diced (1/2 cup, small
- 1 mayonnaise heaping tablespoon
- 5-6 dill pickles finely diced, baby size
- salt to taste
- black 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.
User Reviews
Overall Rating
5
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