Description
Chicken and Mushroom Wedding Salad is a savory, hearty salad featuring sautéed chicken breast, golden mushrooms, tender sautéed carrots and onions, and crunchy baby dill pickles, all combined with a light touch of mayo for a creamy texture. This salad offers a perfect balance of flavors and textures, making it an ideal dish for gatherings or a wholesome meal.
Ingredients
Scale
Chicken
- 1 lb chicken breast (about 2 medium or 1 large chicken breast)
- Salt and pepper to taste
- 2 Tbsp olive oil, divided
Mushrooms
- 3/4 lb button mushrooms, cut into large dice
- Salt and pepper to taste
Vegetables
- 1 large or 2 small carrots, grated
- 1 small onion, finely diced (about 1/2 cup)
Other Ingredients
- 5-6 baby dill pickles, finely diced
- 1 heaping Tbsp mayonnaise (plus additional to taste, about 2 flat Tbsp total)
Instructions
- Cook the Chicken: Season both sides of the chicken breast with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat and sauté the chicken until golden brown and cooked through, about 7-8 minutes per side depending on thickness. Remove the chicken from heat and let it rest on a cutting board for at least 10 minutes to retain juices. Once cooled, slice the chicken lengthwise, cut into strips, then dice into bite-sized pieces. Transfer to a medium salad bowl to cool to room temperature. Wipe down the skillet with a paper towel.
- Sauté the Mushrooms: Dice the button mushrooms into large pieces. In the same skillet, heat a small amount of olive oil over medium-high heat. Add the mushrooms and sauté until all their moisture evaporates and they become golden brown, stirring frequently, about 8-10 minutes. Season with salt and pepper to taste. Remove mushrooms and add them to the salad bowl. Wipe down the skillet.
- Cook the Carrots and Onions: Grate the carrots and finely dice the onions. Heat 2 tablespoons of olive oil in the skillet over medium heat. Add the carrots and onions and cook until softened and golden, about 5-7 minutes. Be careful not to burn the carrots. Transfer the cooked mixture to the salad bowl and allow to cool to room temperature.
- Prepare the Pickles: Finely dice the baby dill pickles, which add great flavor and crunch to the salad. Add the diced pickles to the salad bowl with the other ingredients.
- Combine and Dress the Salad: Once all the ingredients have cooled to room temperature, stir in about 2 flat tablespoons of mayonnaise or to taste. Mix gently but thoroughly to combine all flavors evenly. Adjust seasoning if necessary before serving.
Notes
- Letting the chicken rest after cooking ensures juice retention for a moist, tender texture.
- Using a Vidalia Chop Wizard or similar tool can speed up dicing vegetables.
- Be mindful when sautéing carrots to avoid burning.
- The salad is best served chilled or at room temperature.
- Adjust the amount of mayonnaise to your preference; the salad does not require much for creaminess.
