Can I use canned mushrooms?

Yes, but they are already salted and have a softer texture. Rinse and pat them dry before adding to the salad.

How to make this salad more diet-friendly?

Use skinless chicken breast, replace mayo with Greek yogurt, and opt for olive oil or bake the chicken instead of frying.

How many calories per serving?

One serving (out of 8) has about 172 kcal, 11.4g protein, 13.4g fat, and 2.4g carbs.

Yes, boiled potatoes (200 g), diced, will make the salad more substantial, but they will increase the calorie count.

Chicken breast and mushroom salad

Name: Chicken breast and mushroom salad
Total time: 10 min
Yield: 8 порций
Cuisine: International
Ingredients: Chicken breast — 500 g; Button mushrooms — 500 g; Peking (Chinese) Cabbage — 500 g; Cucumber — 250 g; Mayonnaise — 200 g; Vegetable oil — 10 g

30min

1960g

Nutrition per 100g

172

Picture juicy chicken strips, aromatic mushrooms, crisp Napa cabbage, and fresh cucumber, all tossed in a creamy mayonnaise dressing. This salad strikes the perfect balance of flavors and textures. It's filling yet light, ideal for a quick lunch or dinner. Quick to prepare and always a hit.

MeatFats & OilsSaladsMushrooms

WHAT YOU WILL NEED

From ingredients

6 products

Meat

Chicken breast500 g

Mushrooms

Button mushrooms500 g

Vegetables

Peking (Chinese) Cabbage500 g

Cucumber250 g

Dressing

Mayonnaise200 g

For frying

Vegetable oil10 g

SIMPLE PROCESS

Step by step recipe

The secret to this salad lies in cooking each ingredient just right. Pan-sear the chicken until golden to keep it moist. Boil the mushrooms until tender but not overcooked – they should stay firm. Shred the Napa cabbage finely and slice the cucumber into half-moons for an attractive presentation and even dressing distribution.

Step 1

Pan-sear the chicken

Cut chicken breast (500 g / 1.1 lb) into strips. Heat vegetable oil (10 g / 1 tbsp) in a skillet and cook over medium heat for 5–7 minutes until golden. Season with salt. Let cool.

Step 2

Boil the mushrooms

Rinse mushrooms (500 g / 17.6 oz). Place in cold water, bring to a boil, reduce heat, and cook for 8–10 minutes until tender. Drain, cool, and slice each into quarters.

Step 3

Shred cabbage and slice cucumber

Finely shred Napa cabbage (500 g / 17.6 oz). Slice cucumbers (250 g / 8.8 oz) into half-moons.

Step 4

Combine and dress

In a large bowl, mix the chicken, mushrooms, cabbage, and cucumber. Add mayonnaise (200 g / about ¾ cup) and toss well. Serve immediately or chill before serving.

CHEF'S TIP

Choose fresh mushrooms

Young, firm button mushrooms are best – they have maximum flavor and hold their shape well during cooking.

Don't overcook the chicken

Sear the chicken over medium heat for 5–7 minutes per side until golden. Overcooking makes it dry and tough.

Shred cabbage thinly

The finer you shred Napa cabbage, the more tender and crunchy the salad will be. Use a sharp knife or a mandoline.

Dress just before serving

Add mayonnaise right before serving to keep the cabbage and cucumber crisp and prevent them from releasing moisture.

SUBSTITUTIONS

Add your taste

Replace chicken with turkey Turkey breast (500 g) is a great alternative – it's equally lean and has a milder flavor.
Swap mayo for sour cream or yogurt For a lighter dressing, use sour cream or Greek yogurt – it cuts calories and adds a refreshing tang.
Add fresh herbs Dill or parsley will brighten the salad with extra freshness and color.
Substitute cucumber with radish Radish adds a slight peppery bite and crunch, which pairs beautifully with chicken and mushrooms.

HOW TO STORE

How to Store Chicken and Mushroom Salad

This salad is best served fresh. If preparing ahead, keep the dressing separate and mix just before serving. Undressed components can be refrigerated for up to 1 day. Dressed salad should be consumed within 6–8 hours – the cabbage and cucumber will release liquid and lose crispness. Do not freeze.

GOOD TO KNOW