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!
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!