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Chicken and Mushroom Salad

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2 Cucumber
2 Chicken Fillets
2 tbsp Teriyaki sauce
1 cup Mushrooms (finely cut)
1 cup Cherry tomatoes
400 grams Cottage Cheese
1 head Cabbage (finely cut)
1 head Parsley (chopped)
1 tbsp Black Pepper
1 tbsp Sugar
2 tbsp White Vinegar
4 tbsp Lemon Juice
As required Salt
300 grams Butter

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Chicken and Mushroom Salad

“Earthy and savoury, at the same time!”

  • Medium




Before any of you strays off just by looking at the picture of the chicken and mushroom salad, I know its not the most photogenic of foods. I mean it does not have as many colours as a traditional Russian salad has. Or the fact that it has cooked mushrooms which can easily make the salad a little clumpy or just a little sad to look at. But hey, don’t be so quick to judge a cover by its book. This salad is definitely one of my favourite salads! And I am sure that this chicken and mushroom salad will become your favourite salad too if you try it out even once. 

I love eating salads and I keep experimenting with ingredients, materials and quantities to just kind of keep improving my salad. There are so many things you can do, serve the chicken and mushroom salad cold, or maybe soft you could douse your favourite vinaigrette or add a splash of some salad sauce. I tried and tested a number of ingredients until I reached this amazing chicken and salad recipe that not only satiated my hunger but completely fulfilled my cravings for savoury foods. 

This chicken and mushroom salad is super easy and quick to make. You do not have to marinate the chicken hours ago. You simply let the chicken fillet cook in its own juices with butter and some salt. This makes the chicken taste absolutely divine! Next, you have to sautee the mushrooms in the same butter. By now the butter is well infused with chicken stock too. So the mushrooms catch on the lovely flavour as well. 

An addition I’ve made to my chicken and mushroom salad as opposed to regular one is getting some cottage cheese and frying it on the ends. This makes the ends a little crispy and the middle of the cheese soft and creamy. Just the kind that pops and melts in your mouth!

And that’s actually all the cooking you have to do for a bowl of absolutely amazing chicken and mushroom salad. Next up, there’s only assembling and adding very light seasoning to actually enjoy the natural flavours that would have popped perfectly by now. 

I’m hoping you love this version of chicken and mushroom salad as much as I love it. 


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Step #1

Let’s start by melting the butter in a saucepan. Once done, add chicken fillets and salt. Fry until the color changes and then remove the saucepan from the fire, and take out fried chicken.


Step #2

Add mushrooms to the same saucepan and fry them for a bit. Then remove them as well.


Step #3

Fry cheese golden from both sides and then remove that as well.


Step #4

Cut chicken fillets into thin strips.


Step #5

Mix all ingredients in a salad bowl. Chill it for a bit and then it's ready to serve.

Amy Clark

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