Chicken and Mushroom Wedding Salad
This chicken and mushroom is unique and really tasty! One of my readers, Ella Z., shared the recipe with us. She called it "Mushroom Wedding Salad" and it was inspired by a recipe from a Sacramento Russian store deli, except much tastier being homemade!
Serving: 4-6
Ingredients
1 lb chicken breast (about 2 medium or 1 large chicken breast)
¾ lb button mushrooms, cut into large dice
1 large or 2 small carrots
1 small onion, finely diced (1/2 cup)
1 heaping Tbsp Mayo
5-6 Baby dill pickles, finely diced
Salt and Pepper to taste
Instructions
Season both sides of chicken breast with salt and pepper. Saute over medium heat in 2 Tbsp olive oil until golden brown and cooked through. Let chicken rest on a cutting board at least 10 minutes before cutting into it. It will be so juicy if you wait! Once chicken is cool enough to handle, dice it up. I sliced it in half lengthwise, cut into strips and then diced the strips. 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. I used my Vidalia Chop wizard to do this quickly. This by the way is a very handy tool and no one paid me to say that. ;). Saute mushrooms over medium/high heat until all of the water is evaporated then season with salt and pepper to taste. Continue to saute and stir until mushrooms are golden brown - remove mushrooms to the salad bowl to cool. Wipe down the skillet.
Grate carrots and finey dice onions. Saute in 2 Tbsp olive oil over medium heat, or until softened and golden. I burned my carrots maybe just a teensy bit. Transfer carrots to salad bowl to let them cool to room temp.
Finely dice your baby dills. These add great flavor and crunch to the salad. Don't skip them, k? Add them to the salad bowl.
Once all of your ingredients have cooled to room temp, stir in mayo. I used about 2 flat Tbsp of mayo. This salad really doesn't need much mayo. Add it to taste.
