A mushroom salad with chicken is a hearty and satisfying dish that's perfect for a light lunch or a main course. Combining tender chicken with earthy mushrooms and fresh vegetables creates a balanced and flavorful salad. Here’s a recipe to make a delicious mushroom and chicken salad:
Mushroom Salad with Chicken Recipe
Ingredients:
For the Salad:
- 2 tablespoons olive oil
- 1 pound (450 grams) chicken breast or thighs, boneless and skinless
- 1 cup fresh mushrooms, sliced (such as cremini, button, or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mixed greens (such as spinach, arugula, or lettuce)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red bell pepper, diced
- 1/4 cup crumbled feta cheese or goat cheese (optional)
- 1/4 cup toasted nuts (such as almonds or walnuts, optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- Salt and pepper, to taste
- 1/2 teaspoon dried oregano or fresh herbs (such as basil or thyme, optional)
Instructions:
1. Cook the Chicken:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Season the chicken breasts or thighs with salt and pepper.
- Cook the chicken for 5-7 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C). The exact time will depend on the thickness of the chicken.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips or bite-sized pieces.
2. Sauté the Mushrooms:
- In the same skillet, add another tablespoon of olive oil.
- Add the sliced mushrooms and cook until they are tender and golden brown, about 5-7 minutes.
- Add the chopped onion and minced garlic to the skillet and cook for another 2 minutes, until the onion is translucent.
3. Prepare the Salad:
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red bell pepper.
- Add the sautéed mushrooms, onion, and garlic mixture.
- Top with the cooked chicken slices.
4. Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar or lemon juice, Dijon mustard, honey (if using), salt, pepper, and dried oregano or fresh herbs.
- Taste and adjust seasoning as needed.
5. Toss and Serve:
- Drizzle the dressing over the salad and toss gently to combine.
- Sprinkle with crumbled feta cheese or goat cheese and toasted nuts if desired.
- Serve immediately.
Tips:
- Grilled Chicken Option: For a smoky flavor, you can grill the chicken instead of pan-frying.
- Vegetable Variations: Feel free to add other vegetables like roasted beets, shredded carrots, or avocado.
- Make Ahead: You can prepare the salad ingredients and dressing in advance. Store the cooked chicken and sautéed mushrooms separately from the greens to prevent them from wilting.
This mushroom salad with chicken is fresh, nutritious, and packed with flavor. It’s perfect for a satisfying meal that’s both light and filling. Enjoy!
