How to make a Healthy Chicken Mushroom Veggie Salad

a blue bowl with a brown rim resting on a wooden board the bowl is filled with chicken mushroom veggie salad.

5 from 1 vote

How to make a Healthy Chicken Mushroom Veggie Salad

Healthy Chicken Mushroom Veggie Salad is a cold salad with a hint of spices and packs in protein, vitamin B, and benefits the nerves and muscles.

Total Time30

Course: Appetizer, Dinner, Lunch, Salad, Side Dish, Starters and Sides

Cuisine: Russian

Allergy: Dairy Free, Gluten Free, Nut Free

Servings:

Calories: 250kcal

Author: Marina Rizhkov

Equipment

knife
cutting board
grater
mixing spoon
salad bowl

Ingredients

3 carrots, grated
3 pickles, chopped
2 stems green onion, chopped
15¼ oz organic sweet corn, canned
16 oz organic marinated mushrooms, canned
½ cup peas, frozen
1 chicken breast, or 2 chicken thighs (fully cooked)
1 stem fresh parsley, chopped
1 Tbsp white vinegar
¼ tsp cayenne pepper
3 Tbsp mayonnaise

Instructions

Grate carrots. On medium heat sauté carrots with vinegar and cayenne pepper for 5 minutes.
3 carrots,, 1 Tbsp white vinegar, ¼ tsp cayenne pepper
In a bowl, combine corn (drained), peas, shredded cooked chicken, chopped green onion, chopped parsley, chopped pickles, drained and chopped marinated mushrooms, and chopped carrots.
3 pickles,, 2 stems green onion,, 15¼ oz organic sweet corn,, ½ cup peas,, 1 chicken breast,, 1 stem fresh parsley,, 16 oz organic marinated mushrooms,
When ready to serve, mix salad with mayonnaise.
3 Tbsp mayonnaise

Notes

For the chicken, shred a boneless skinless chicken breast or a cooled rotisserie chicken from the grocery store. Canned chicken is a quick and easy option as well.

Nutrition