Mushroom And Shredded Chicken Salad Recipes
MUSHROOM CHICKEN SALAD
This mushroom salad taps into some of the most wonderful parts of Slavic cooking. It's creamy, filling, & packed full of different flavors and textures!
Provided by Natalya Drozhzhin
Categories Salad
Time 50m
Number Of Ingredients 10
Steps:
- If you're not using precooked chicken breasts, quickly sear them for 4-5 minutes per side until golden brown. Dice the chicken breasts into small cubes.
- Rinse and drain the peas and mushrooms under cold water.
- Dice the pickles into small cubes.
- Sauté the sliced carrots and onion on a very hot skillet until softened. Allow the veggies to completely cool. Mix all the chopped ingredients in a large bowl.
- Stir in mayonnaise right before serving and season to taste with salt and pepper. Enjoy!
Nutrition Facts : Calories 132 kcal, Carbohydrate 9 g, Protein 11 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 26 mg, Sodium 579 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN AND MUSHROOM SALAD
Great lunch salad to use up leftover cooked chicken...... or turkey! Adapted from a local supermarket.
Provided by Parsley
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mushrooms, chicken, celery and onions in a bowl.
- Seperately, whisk together the mayo, yogurt, oj, tarragon, Dijon, pepper and salt (if needed).
- Gently combine the dressing into the salad ingredients.
- Serve over torn romaine leaves.
Nutrition Facts : Calories 159.6, Fat 5.3, SaturatedFat 1.5, Cholesterol 53.4, Sodium 95.6, Carbohydrate 6.9, Fiber 1.6, Sugar 4.1, Protein 21.6
MUSHROOM AND SHREDDED CHICKEN SALAD
A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from 'tossed: 200 fast, fresh and fabulous salads'. If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size. Ideal for making on a busy week-night with a takeaway - or take out - roasted chicken. BTW, 7 oz = 200g; 14 oz = 400g. The lime and soy dressing could be made in advance.
Provided by bluemoon downunder
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken.
- Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms.
- Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.
Nutrition Facts : Calories 246.4, Fat 19.6, SaturatedFat 4, Cholesterol 45.3, Sodium 299.1, Carbohydrate 4.2, Fiber 1.1, Sugar 1.9, Protein 14.9
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