Chicken and Mushroom Wedding Salad

There’s something truly special about gathering friends and family for a meal, and one of my favorite dishes to highlight that joy is Chicken and Mushroom Wedding Salad. This recipe brings together the rich flavors of sautéed chicken and mushrooms, blending them into a deliciously fresh salad that feels festive yet comforting. I remember the first time I made this dish; it was for a friend’s wedding celebration. The way the flavors melded together created a sense of community at the table, and every bite was a reminder of the love that brought us all together.

The crunch of the fresh ingredients, the creaminess from the mayo, and the delightful tang from the dill pickles made it an instant hit. As we laughed and shared stories, this salad was the star of the show, and everyone kept asking for the recipe. It’s not just a salad; it’s a memory encapsulated in each bite, making it perfect for any gathering or cozy dinner at home. Whether you’re celebrating a special occasion or simply enjoying a family meal, this dish always brings warmth and joy to the table.

What Goes Into Chicken and Mushroom Wedding Salad

When it comes to the ingredients for Chicken and Mushroom Wedding Salad, every element plays a crucial role in creating the perfect balance of flavors and textures. The star players in this dish are the tender chicken, hearty mushrooms, and the crunch of fresh vegetables like carrots and onions. Together, they create a harmonious blend that makes each bite a delight!

• 1 lb chicken breast – Tender and juicy, the chicken serves as the main protein source, providing a hearty base for the salad.
• 3/4 lb button mushrooms – These earthy mushrooms add depth and flavor, making the salad more satisfying.
• 1 large or 2 small carrots – Grated for a sweet crunch, the carrots brighten up the dish with their vibrant color.
• 1 small onion – Finely diced, the onion provides a subtle sweetness that complements the other ingredients.
• 1 heaping Tbsp mayo – The mayo ties everything together, adding creaminess without overwhelming the other flavors.
• 5-6 baby dill pickles – Finely diced for a tangy, crunchy element, the pickles elevate the flavor profile dramatically.
• Salt and Pepper to taste – Essential seasonings that enhance the flavors of all the ingredients.

Directions for Chicken and Mushroom Wedding Salad

Cooking this Chicken and Mushroom Wedding Salad is an enjoyable process, allowing you to create a delicious meal step by step. Just follow these simple instructions to bring everything together beautifully.

1. Start by seasoning both sides of the chicken breast with salt and pepper. This simple step is crucial as it builds the base flavor of the dish.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the seasoned chicken to the pan. Sauté until the chicken is golden brown and cooked through. This usually takes around 5 to 7 minutes per side.
3. After cooking, let the chicken rest on a cutting board for at least 10 minutes. This resting period ensures the juices redistribute, making the meat juicy and tender.
4. Once the chicken has cooled down enough to handle, dice it into bite-sized pieces. I prefer to slice it in half lengthwise, cut into strips, and then into cubes for even pieces.
5. Transfer the diced chicken to a medium salad bowl and set it aside to cool to room temperature while you prepare the other ingredients.
6. Next, wipe down the skillet with a paper towel to remove any residue. Then, cut the mushrooms into large dice. I often use a Vidalia Chop Wizard for quick results.
7. Heat the skillet again over medium/high heat and add the diced mushrooms. Sauté until all the water has evaporated, which usually takes around 5 to 8 minutes. Season with salt and pepper to taste.
8. Once the mushrooms are golden brown, remove them from the skillet and add them to the salad bowl with the chicken to cool.
9. Now, take the carrots and onion. Grate the carrots and finely dice the onion. In the same skillet, add 2 tablespoons of olive oil and sauté the carrots and onions until softened and golden, about 5 to 7 minutes.
10. After sautéing, transfer the carrots and onions to the salad bowl with the chicken and mushrooms to cool.
11. Finely dice the baby dill pickles and add them to the salad bowl. These little bursts of flavor are essential; they bring a delightful crunch and tanginess!
12. Once all the ingredients have cooled to room temperature, stir in the mayo. I suggest starting with about 2 tablespoons and adding more to taste. The mayo adds creaminess without overpowering the other flavors.
13. Mix everything together gently until all the ingredients are well coated with the mayo. Taste and adjust the seasoning with salt and pepper if needed.
14. Your Chicken and Mushroom Wedding Salad is now ready to serve! You can enjoy it immediately or refrigerate it for later. It’s even better the next day!

Helpful Hints

To ensure your Chicken and Mushroom Wedding Salad turns out perfectly every time, here are some helpful hints to keep in mind:

• Storage: Store any leftovers in an airtight container in the refrigerator. The salad should stay fresh for about three days.
• Freezing: I wouldn’t recommend freezing this salad, as the texture of the vegetables and the mayo may change dramatically.
• Pairing: This salad pairs wonderfully with crusty bread or as a side to grilled vegetables.
• Serving Options: Consider serving it on a bed of mixed greens for an extra touch of freshness.
• Ingredient Variations: Feel free to swap in different veggies or add ingredients like nuts for added crunch.
• Meal Prep: This salad is fantastic for meal prep. Make a batch at the beginning of the week for easy lunches or quick dinners.

Great Combinations for Chicken and Mushroom Wedding Salad

When it comes to serving the Chicken and Mushroom Wedding Salad, there are plenty of delicious combinations to enhance your meal experience.

• Pair with Crusty Bread: A side of warm crusty bread works wonderfully, allowing you to soak up any extra mayo dressing.
• Serve at Gatherings: This salad is perfect for gatherings, picnics, or potlucks. It’s a crowd-pleaser and can easily feed a group.
• Enjoy with Grilled Vegetables: Grilled summer vegetables like zucchini and bell peppers complement the flavors beautifully.
• Great for Lunch: This salad makes for a hearty and satisfying lunch option, either served on its own or in a sandwich.
• Seasonal Side Dishes: Pair this salad with seasonal sides like corn on the cob or a fresh fruit salad in the summer.
• Perfect for Celebrations: Whether it’s a wedding, birthday, or holiday, this salad adds a touch of elegance to any occasion.

FAQ

Conclusion

The Chicken and Mushroom Wedding Salad is a delightful dish that brings people together with its rich flavors and satisfying textures. Whether you’re celebrating a special occasion or enjoying a casual dinner, this salad is sure to impress. Don’t hesitate; give it a try tonight! You won’t regret adding this recipe to your collection!

Chicken and Mushroom Wedding Salad

The ultimate comfort food, Chicken and Mushroom Wedding Salad combines tender chicken and hearty mushrooms into a delightful dish. Perfect for any gathering, this easy weeknight dinner is a must-try!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Side Dishes

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Wooden Spoon
• Grater
• Skillet
• Chef's Knife
• Cutting Board

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 Tbsp Mayo heaping
• 5-6 baby dill pickles finely diced
• Salt and Pepper to taste

Instructions

 

• Season both sides of chicken breast with salt and pepper. Sauté over medium heat in 2 Tbsp olive oil until golden brown and cooked through. Let chicken rest on a cutting board for at least 10 minutes before cutting into it.
• Once chicken is cool enough to handle, dice it up. 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. Sauté mushrooms over medium/high heat until all of the water is evaporated, then season with salt and pepper to taste.
• Continue to sauté and stir until mushrooms are golden brown - remove mushrooms to the salad bowl to cool.
• Wipe down the skillet again. Grate carrots and finely dice onion. Sauté in 2 Tbsp olive oil over medium heat, or until softened and golden.
• Transfer carrots to salad bowl to let them cool to room temp.
• Finely dice your baby dills. Add them to the salad bowl.
• Once all ingredients have cooled to room temp, stir in mayo. Start with about 2 flat Tbsp of mayo and adjust to taste.
• Mix everything together until well coated. Taste and adjust seasoning with salt and pepper if needed.
• Your Chicken and Mushroom Wedding Salad is now ready to serve!

Keyword chicken mushroom salad, easy chicken salad, fresh salad recipes, wedding salad recipe