Salad with Chicken Breast and Mushrooms
A hearty and balanced dish. With juicy chicken, mushrooms, eggs, corn, and cheese, it’s perfect for any occasion.
Updated : 30 July, 2025
Easy
About 20 min.
Ingredients
1
Chicken breasts
2
Eggs
1
Onion
100 grams
Champignon
100 grams
Hard cheese
100 grams
Canned corn
2 tablespoon
Vegetable oil
2 tablespoon
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
The salad will look neat and attractive if all ingredients are cut into equally sized and shaped pieces, like small cubes.
Preparation
Step 1
Boil the chicken breast and eggs in advance and let them cool. I used champignons - they are perfect for this salad because they cook quickly. Drain the corn in a sieve to remove excess liquid. Peel the onion. You can use homemade mayonnaise if desired.
Step 2
Finely dice the peeled onion.
Step 3
Gently wipe the mushrooms with a damp sponge to remove dirt, then pat dry with a paper towel. Do not wash them too much - mushrooms absorb water and become mushy. Cut them into cubes.
Step 4
Heat a pan over medium heat and add some oil. Add the onion and sauté until translucent.
Step 5
Add the mushrooms to the onion. Salt them immediately - salt draws out the water from mushrooms. Fry until the moisture evaporates, about 5-7 minutes.
Step 6
To cook chicken breast: bring water to a boil in a saucepan, add salt and peppercorns, and immerse the chicken. This keeps it juicy. Cook for 25-35 minutes depending on size. Then turn off the heat and let the meat cool in the broth. Dice the cooled chicken breast.
Step 7
Peel the boiled eggs and cut them into cubes.
Step 8
Grate the cheese on a coarse grater.
Step 9
In a salad bowl, combine diced chicken, eggs, grated cheese, corn, and completely cooled fried mushrooms. Mix everything well. Before serving, add mayonnaise.
Step 10
Enjoy your meal!