Oak Leaf Salad with Chicken and Mushrooms
Simple, hearty, and very tasty - perfect for everyday meals! Oak Leaf Salad with chicken and mushrooms is ideal for any table. You can use any mushrooms and substitute mayo with sour cream. Different herbs and spices will let you vary the flavor.
Updated : 08 August, 2025
Easy
About 30 min.
Ingredients
200 grams
Chicken fillet
200 grams
Champignon
2
Eggs
100 grams
Hard cheese
10 grams
Vegetable oil
2 tablespoon
Mayonnaise
to taste
Salt
to taste
Dry spices
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil the chicken breast in salted water for about 30 minutes. Also, boil the eggs for 7–8 minutes. Drain the hot water and cool the eggs in cold water. Let both the chicken and eggs cool completely. Choose any cheese you like. Any mushrooms can be used instead of champignons.
Step 2
Wash the fresh mushrooms thoroughly under running water. Pat them dry to remove excess moisture. Cut the mushrooms into large chunks. I cut mine into 4 pieces since they are small.
Step 3
Heat a pan and pour in a little vegetable oil. Add the sliced mushrooms and sauté them for 5-7 minutes, stirring occasionally. Lightly salt and season them, e.g., with ground black pepper. They will reduce in size as they cook. Let the mushrooms cool completely.
Step 4
Cut the cooked chicken and hard cheese into small cubes. Place them into a salad bowl.
Step 5
Add the cooled mushrooms to the bowl.
Step 6
Peel the boiled eggs and chop them. Finely chop some fresh herbs. Add the eggs and herbs to the bowl. Dress the salad with mayonnaise and mix everything well.
Step 7
The salad is ready! Chill it slightly, transfer it to a serving bowl, and enjoy. Bon appétit!