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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!

a blue and brown bowl filled with chicken veggie and mushrooms salad with a spoon on the side.

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.

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

Chicken mushroom veggies salad ingredients spread peas, parsley, mayonnaise, pickles, green onion, vinegar, cayenne, carrots, mushrooms, corn, and chicken.

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.

grated and sauteed carrot in a skillet with a wooden spoon on a wooden board.

Step 2: Combine salad ingredients

In a bowl, combine corn (drained), peas, chicken, green onion, parsley, pickles, marinated mushrooms, and carrots.

salad ingredients in a white bowl with grated carrots added on top.

Step 3: Mix and enjoy

When ready to serve, mix salad with mayonnaise.

mixed chicken and veggie with mushrooms salad in a white bowl.

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

How long does chopped salad last?

This easy salad lasts for 3-4 days in the refrigerator, as long as it’s in an airtight container.

What is best mushroom for a salad?

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.

What to serve mushroom salad with?

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!

chicken mushroom veggie salad on a white plate with a fork bread slices on the side of the plate.

I hope you enjoy this easy salad recipe! Here are more tasty dishes:

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!

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

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.
5 from 1 vote
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Course: Appetizer, Dinner, Lunch, Salad, Side Dish, Starters and Sides
Cuisine: Russian
Allergy: Dairy Free, Gluten Free, Nut Free, Sugar Free
Total Time: 30 minutes
Servings5
Calories: 250kcal
Author: Marina Rizhkov

Equipment

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
    grated and sauteed carrot in a skillet with a wooden spoon on a wooden board.
  • 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,
    salad ingredients in a white bowl with grated carrots added on top.
  • When ready to serve, mix salad with mayonnaise.
    3 Tbsp mayonnaise
    mixed chicken and veggie with mushrooms salad in a white bowl.

Nutrition

Calories: 250kcal | Carbohydrates: 31g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 594mg | Potassium: 557mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6604IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg
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