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.
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!
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.
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 salad?
Carrots have potassium and fiber, which is super important.
Chicken contains protein, which you can’t go a single day without having!
Mushrooms, as you know, contain vitamins B and D, which benefit your body in many ways.
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 balanace.
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 onion and parsley contain folate and and vitamin B.
Additionally, you will need cayenne pepper for that spice, white vinegar, and mayonnaise!
Steps
Grate carrots. On medium heat sauté carrots with 1 Tablespoon of vinegar and 1/4 teaspoon of cayenne pepper for 5 minutes.
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
When ready to serve, mix salad with 3 Tbsp of mayonnaise.
How to make a Healthy Chicken Mushroom Veggie Salad Yum
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 1 Tablespoon of vinegar and 1/4 teaspoon of cayenne pepper for 5 minutes.
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
When ready to serve, mix salad with 3 Tbsp of mayonnaise.
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