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!
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.
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This healthy mushroom salad is perfect for any occasion.
Do you ever look into your pantry and fridge and think, “I don’t know what to make!” Even though there may be various ingredients, you just have no ideas in how to put them together. This salad gives you that flavorful combination of ingredients you have on hand! Although I like to make this chicken mushroom salad in the winter, it works well any time of year for any occasion. It’s an excellent way to enjoy the many benefits and delicious flavor that each ingredient brings to the bowl.
When you can’t find fresh salad greens in the winter, this chicken mushroom 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.
How often do you put pickles in a salad? Some Russian salads incorporate pickles, but American ones aren’t too keen on that. If this is a new experience for you, I hope you like it! It adds that salty and sour touch you didn’t know you were missing. It contrasts with the delicious earthy flavors of mushroom. You’ll be surprised how much flavor just a simple pickle can add in. Any chicken salad recipe is only elevated by adding a nice touch of sour!
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 super food 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.
All right, let’s get going! What do I need to make this healthy salad?
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 a skinless chicken breast that has been cooked and shredded.
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.
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, which helps with growth and repair of body tissues.
Green onions and parsley contain folate and and vitamin B.
Additionally, you will need cayenne pepper for that spice, white vinegar, and mayonnaise!
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!
A recipe of Creamy, Crispy and Cheesy Baked Stuffed Mushroom Bites is another great way to enjoy mushrooms.
How to make a Healthy Chicken Mushroom Veggie Salad
- 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
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