A flavorful and creamy salad made with sautéed mushrooms, tender chicken breast, pickles, and mayonnaise. Perfect served on toasted bread, as an appetizer, or as a light meal.
Ingredients
For the Salad
200g mushrooms, chopped
1 medium onion, finely chopped
2tbsp olive oil
Salt, to taste
For the Chicken
1 chicken breast, cooked and cooled
Water, for boiling
Salt, to taste
1 bay leaf
Additional Ingredients
1 pickled cucumber, drained and diced
1 garlic clove, minced
2-3tbsp mayonnaise
Black pepper, to taste
Fresh parsley, chopped
Instructions
1
Prepare the Mushrooms
Clean the mushrooms by wiping them with a paper towel.
Remove any dirt and cut them into pieces.
Finely chop the onion.
2
Sauté the Vegetables
Heat the olive oil in a large pan over medium heat.
Add the onion and cook for 3–4 minutes, until softened.
Add the mushrooms and continue cooking until they release their moisture, reduce in volume, and become lightly golden.
Season with a little salt.
Cook for another minute, then remove from the heat.
Allow the mixture to cool completely.
3
Cook the Chicken
Place the chicken breast in a pot with water, salt, and the bay leaf.
Boil until fully cooked.
Let it cool, then cut it into small cubes.
4
Prepare the Pickle
Dice the pickled cucumber into small cubes.
Drain any excess liquid to prevent the salad from becoming watery.
5
Combine the Ingredients
In a large bowl, add the cooled mushrooms and onions.
Add the diced chicken and pickled cucumber.
Stir in the minced garlic and mayonnaise.
6
Season the Salad
Season with salt and black pepper to taste.
Add the chopped parsley.
Mix everything well until evenly combined.
Step by step Youtube Video
Chill briefly if desired. Serve on toasted bread, crackers, or as a standalone salad.
