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Dairy Free
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Gluten Free
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Nut Free
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Sugar Free
How to make a Healthy Chicken Mushroom Veggie Salad
Chicken-Mushroom Veggie Salad is a cold salad with a hint of spices. It packs in protein, vitamin B, and benefits the nerves and muscles!
When you can’t find fresh salad greens in the winter, this chicken salad recipe comes in handy. It’s nice to keep as one of the great options for an easy to make creamy mushroom chicken recipe.
With these simple step-by-step photos, you can have a creamy chicken mushroom salad ready to enjoy in no time. It’s one of those delicious salads you’ll love to share with family and friends.
Table of Contents
There are loads of benefits in this salad recipe:
This Chicken with Mushroom & Veggies Salad combines so many healthy benefits with just a dash of spice! The chicken in this recipe is a good source of protein and reduces cancer risk.
Mushrooms are gaining the superfood title for containing the most potent nutrients on the plant. Some of the nutrients mushrooms contain are vitamin B, vitamin D, potassium, and riboflavin. The bright and delicious corn adds a boost of more protein and keeps nerves and muscles healthy.
Key Ingredients
Carrots have potassium and fiber, which is super important.
Chicken contains lean protein, which you can’t go a single day without having! You’ll need cooked and shredded boneless chicken breast.
Mushrooms, as you know, contain vitamins B and D, which benefit your body in many ways. The kind of mushrooms you use is up to you. I like the marinated mushrooms you can find in grocery stores.
Corn aids in digestion while providing your body with magnesium.
Pickles add that touch of sour and salty that we all love. Also, they help to restore electrolyte balance.
Peas may not be a favorite ingredient, but they are a strong source of vitamin C. This vitamin helps with growth and repair of body tissues.
Green onions and parsley contain folate and vitamin B.
Additionally, you will need cayenne pepper for spice, white vinegar, and mayonnaise!
Find the full printable recipe with specific measurements below.
How to Make a Healthy Chicken Mushroom Veggie Salad
Step 1: Sauté carrots
On medium heat, sauté carrots with vinegar and cayenne pepper for 5 minutes.
Step 2: Combine salad ingredients
In a bowl, combine corn (drained), peas, chicken, green onion, parsley, pickles, marinated mushrooms, and carrots.
Step 3: Mix and enjoy
When ready to serve, mix salad with mayonnaise.
Expert Tips
- Prepare this naturally gluten free salad a few hours in advance and refrigerate until serving.
- This salad makes an excellent addition to party platters or potlucks; just double or triple the recipe as needed.
- 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.
- If using canned chicken, free to season the chicken with salt and pepper to taste.
Recipe FAQs
This easy salad lasts for 3-4 days in the refrigerator, as long as it’s in an airtight container.
The best mushroom to use for this salad would be button mushrooms. They are the whole white mushrooms you can find at the grocery stores. If you prefer baby bellas, you can use those as well.
This healthy salad is delicious with these healthy recipes: a Simple Butter Stuffed Chicken Breast as a main dish, and Irresistibly Delicious Creamy Cheesy Scalloped Potatoes on the side!
I hope you enjoy this easy salad recipe! Here are more tasty dishes:
- A 30 Minute Chicken and Avocado Wrap Recipe is a great to-go lunch wrap!
- This seasonal Celery and Apple Salad with Almonds and Dates is a flavorful and fresh snack!
- Creamy, Crispy and Cheesy Baked Stuffed Mushroom Bites are a great way to enjoy new side dishes in a meal.
More mushroom recipes
If you tried this Healthy Chicken Mushroom Veggie Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
How to make a Healthy Chicken Mushroom Veggie Salad
Equipment
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grater
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mixing spoon
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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
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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
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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,
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When ready to serve, mix salad with mayonnaise.3 Tbsp mayonnaise
