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a blue bowl with a brown rim resting on a wooden board the bowl is filled with chicken mushroom veggie salad.
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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 minutes
Course: Appetizer, Dinner, Lunch, Salad, Side Dish, Starters and Sides
Cuisine: Russian
Allergy: Dairy Free, Gluten Free, Nut Free, Sugar Free
Servings: 5
Calories: 250kcal

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