Salad with Chicken, Mushrooms, and Carrots
A hearty, flavorful salad with tender chicken, sautéed mushrooms, carrots, and a creamy dressing.
Updated : 19 June, 2025
Easy
About 20 min.
Ingredients
300 grams
Chicken fillet
200 grams
Champignon
1
Onion
1
Carrot
150 grams
Pickled cucumbers
2
Eggs
50 grams
Mayonnaise
20 grams
Vegetable oil
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
Advices
Advice
You can use not only mayonnaise as a dressing but also sour cream or plain yogurt. Use them separately or mix with mayo in any ratio to reduce calories.
Preparation
Step 1
Choose boneless chicken meat for the salad. This can be breast fillet or thigh fillet. Smoked chicken is also fine. Instead of frying carrots with mushrooms, you can use Korean-style carrots.
Step 2
First, boil the chicken and eggs. Boil the eggs for 7-8 minutes in boiling water, then drain and cool in cold water. Boil the chicken fillet for 25-30 minutes with a bit of salt. Remove from broth and cool. Peel the cooled eggs.
Step 3
Rinse the mushrooms and dry them with paper towels. Heat a frying pan and add a bit of oil. Slice the mushrooms and fry for 5-7 minutes until they shrink.
Step 4
Peel and rinse the onion and carrot. Finely chop the onion and grate the carrot. Add them to the mushrooms in the pan and fry together for 3-4 minutes. Remove from heat and let cool.
Step 5
Cut the cooled chicken into small pieces and place in a mixing bowl.
Step 6
Add the cooled mushrooms with onion and carrot.
Step 7
Slice the pickled cucumbers into thin strips and add them.
Step 8
Add the chopped boiled eggs.
Step 9
Finely chop fresh herbs and add them. Dress the salad with mayonnaise and mix everything well.
Step 10
The salad with chicken, mushrooms, and carrots is ready! Chill it slightly. Before serving, place it in a serving bowl. Enjoy!