Mushroom And Shredded Chicken Salad Recipes

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MUSHROOM CHICKEN SALAD



Mushroom Chicken Salad image

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

2 cups marinated mushrooms
2 cooked chicken breasts
1 large onion (cut into half rings)
2 cups pickles
2 cups canned peas
2 medium carrots (cleaned & grated )
1/4 cup mayonnaise (dressing)
1 tbsp oil
1 tsp salt (adjust to taste)
1/2 tsp black pepper (adjust to taste)

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 WEDDING SALAD



Chicken and Mushroom Wedding Salad image

This chicken and mushroom is unique and really tasty! One of my readers, Ella Z., shared the recipe with us. She called it "Mushroom Wedding Salad" and it was inspired by a recipe from a Sacramento Russian store deli, except much tastier being homemade!

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 35m

Number Of Ingredients 7

1 lb chicken breast (about 2 medium or 1 large chicken breast)
3/4 lb button mushrooms (cut into large dice)
1 large or 2 small carrots
1 small onion (finely diced (1/2 cup))
1 heaping Tbsp Mayo
5-6 Baby dill pickles (finely diced)
Salt and Pepper to taste

Steps:

  • Season both sides of chicken breast with salt and pepper. Saute over medium heat in 2 Tbsp olive oil until golden brown and cooked through. Let chicken rest on a cutting board at least 10 minutes before cutting into it. It will be so juicy if you wait! Once chicken is cool enough to handle, dice it up. I sliced it in half lengthwise, cut into strips and then diced the strips. Transfer chicken to a medium salad bowl to cool to room temp. Wipe down the skillet with a paper towel.
  • Cut mushrooms into large dice. I used my Vidalia Chop wizard to do this quickly. This by the way is a very handy tool and no one paid me to say that. ;). Saute mushrooms over medium/high heat until all of the water is evaporated then season with salt and pepper to taste. Continue to saute and stir until mushrooms are golden brown - remove mushrooms to the salad bowl to cool. Wipe down the skillet.
  • Grate carrots and finey dice onions. Saute in 2 Tbsp olive oil over medium heat, or until softened and golden. I burned my carrots maybe just a teensy bit. Transfer carrots to salad bowl to let them cool to room temp.
  • Finely dice your baby dills. These add great flavor and crunch to the salad. Don't skip them, k? Add them to the salad bowl.
  • Once all of your ingredients have cooled to room temp, stir in mayo. I used about 2 flat Tbsp of mayo. This salad really doesn't need much mayo. Add it to taste.

SHREDDED CHICKEN SALAD WITH CREAMY MISO DRESSING



Shredded Chicken Salad with Creamy Miso Dressing image

Smoky bacon, crunchy shredded lettuce, and a zesty dressing-what's not to like?

Provided by Bryant Ng

Categories     Bon Appétit     Dinner     Salad     Chicken     Bacon     Ginger     Sesame     Sesame Oil     Green Onion/Scallion     Summer

Yield 4 servings

Number Of Ingredients 16

4 slices bacon
1 (1 1/2-inch) piece ginger, peeled, cut into very thin matchsticks
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon white miso
2 teaspoons fish sauce
3/4 teaspoon toasted sesame oil
Pinch of sugar
4 tablespoons fresh lemon juice, divided
1 large egg yolk
3/4 cup vegetable oil, divided
Kosher salt, freshly ground pepper
1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 head of green leaf lettuce, cut crosswise into 1/2-inch-thick ribbons
2 scallions, thinly sliced
Toasted sesame seeds (for serving)

Steps:

  • Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5-8 minutes. Transfer to paper towels; let cool.
  • Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
  • Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.
  • Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in 1/2 cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining 1/4 cup oil. Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream. Season with salt and pepper.
  • Toss chicken and 1/2 cup dressing in a large bowl to coat. Add lettuce and another 1/2 cup dressing and toss again; season with salt and pepper. Crumble bacon over.
  • Transfer salad to a serving bowl or platter and drizzle another tablespoon or so of dressing over salad (you may have some left over). Top with scallions, sesame seeds, and reserved ginger.
  • Do Ahead
  • Dressing can be made 1 day ahead. Cover and chill.

MUSHROOM AND SHREDDED CHICKEN SALAD



Mushroom and Shredded Chicken Salad image

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

1 -2 tablespoon olive oil
7 ounces button mushrooms
7 ounces mushrooms, mixed, such as Swiss brown and shiitake, larger ones halved
14 ounces chicken, cooked, warm, shredded
7 ounces mixed salad greens
2 tablespoons lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
1 tablespoon sweet chili sauce
1 tablespoon red wine vinegar

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

WARM SHREDDED CHICKEN SALAD



Warm Shredded Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

6 boneless, skinless chicken breasts
1/2 cup sesame oil
2 tablespoons peanut oil
Juice of 1/2 lemon
1/4 cup soy sauce
3 tablespoons freshly grated ginger
1 tablespoon cornstarch
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
5 large bunches watercress, stems removed, leaves washed and well dried
2 ripe avocados, halved, seeded, and peeled
1/2 cup peanut oil for frying

Steps:

  • Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken.
  • Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator.
  • To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.

WARM CHICKEN SALAD WITH GARLIC MUSHROOMS



Warm chicken salad with garlic mushrooms image

A mouthwatering, warm winter salad made from just a handful of simple ingredients

Provided by Tony Tobin

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 7

2 large chicken legs or 4 large thighs
2 tbsp olive oil
100g shiitake or chestnut mushroom , sliced
4 garlic cloves , crushed
1 tsp fresh thyme
140g bag herb salad
garlic bread, to serve

Steps:

  • Preheat the oven to 220C/Gas 7/fan oven 200C. Rub the chicken pieces with the olive oil, salt and pepper, then put them skin side down in a small casserole or roasting tin. Roast in the oven for 30 minutes. Remove from the casserole and set aside. Leave the oven on.
  • Spread the mushrooms, garlic and thyme in the casserole or tin and place the chicken pieces on top, this time skin side up. Pour 200ml/7fl oz hot water around the chicken and return the casserole or tin to the oven for another 30 minutes, stirring and checking after 15 minutes that there is enough liquid to form a stock, as this will be the Everyday food dressing. If there isn't, add a little more hot water. Remove the casserole from the oven and allow to cool slightly.
  • Using a fork and your fingers, finely shred the chicken into a bowl. Add the mushrooms, garlic and all the juices from the casserole. Mix well and season.
  • To serve, sprinkle the salad leaves into the mushroom and chicken mixture and gently toss them through so they just wilt a little in the warmth. Serve the salad in a large bowl or on a platter, with some garlic bread on the side.

Nutrition Facts : Calories 385 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.29 milligram of sodium

CHICKEN SALAD WITH SAUTEED MUSHROOMS



Chicken Salad With Sauteed Mushrooms image

Make and share this Chicken Salad With Sauteed Mushrooms recipe from Food.com.

Provided by Derf2440

Categories     Chicken

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup fresh large mushroom, sliced
2 teaspoons olive oil
1/4 cup celery, chopped
1/4 cup green onion, chopped
1 tomatoes, cut in 8 wedges
1 cup watercress, loosely packed, large stems removed
2 cups lettuce, your choice
1 chicken breast half, cooked and sliced
1/8 teaspoon salt
1/4 teaspoon pepper, freshly ground
salad dressing, of your choice (optional)

Steps:

  • Heat olive oil in a non stick frypan; add sliced fresh mushrooms; saute until nicely browned on both sides, about 10 minutes; Set aside to cool.
  • Add the next 5 ingredients to a large bowl, from celery to lettuce, mix well.
  • Scatter warm mushrooms over all, place chicken slices on top, sprinkle salt and freshly ground course pepper over all.
  • We prefer ours with just the salt and pepper, if you prefer, add your choice of salad dressing.

Nutrition Facts : Calories 314, Fat 18.2, SaturatedFat 4.5, Cholesterol 92.8, Sodium 269.1, Carbohydrate 5.1, Fiber 1.9, Sugar 2.5, Protein 32

SHREDDED CHICKEN SALAD



Shredded Chicken Salad image

A wonderfully delicious shredded chicken salad perfect for sandwiches, salads, and crackers! This is one of those things that gets more delicious the more it sits chilling.

Provided by Nicole Scammell

Time 1h20m

Yield 5

Number Of Ingredients 9

4 cups shredded cooked chicken
4 stalks celery, minced
2 large carrots, peeled and minced
1 cup mayonnaise
¼ cup sweet relish
1 tablespoon spicy brown mustard
½ medium lemon, juiced
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 10.8 g, Cholesterol 100.7 mg, Fat 43.6 g, Fiber 1.9 g, Protein 31.9 g, SaturatedFat 7.6 g, Sodium 852.3 mg, Sugar 5.9 g

BAKED MUSHROOM, SPINACH, AND CHICKEN GNOCCHI



Baked Mushroom, Spinach, and Chicken Gnocchi image

This gnocchi bake with leftover rotisserie chicken is so good!

Provided by Diana Bell

Categories     Baked and Roasted Chicken

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground nutmeg
½ (3 pound) rotisserie chicken, boned and shredded
1 (16 ounce) package potato gnocchi
2 cups baby spinach
¼ cup grated Parmesan cheese

Steps:

  • Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
  • Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
  • Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
  • Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
  • Bake in the preheated oven until bubbling, about 20 minutes.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 20.1 g, Cholesterol 135.4 mg, Fat 23.1 g, Fiber 1.4 g, Protein 39.9 g, SaturatedFat 10.1 g, Sodium 653.8 mg, Sugar 3.7 g

SHREDDED CHICKEN SALAD



Shredded Chicken Salad image

This special salad is packed with hearty chicken, fresh produce and fantastic flavor. Best of all, it's good for you. So you can enjoy every flavorful bite.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 14

4 cups shredded cooked chicken
2 cups shredded lettuce
1 cup julienned carrots
1 cup julienned cucumber
2/3 cup green onion strips (2-inch pieces)
1 cup canned bean sprouts
DRESSING:
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons sesame seeds, toasted
1-1/2 teaspoons light soy sauce
1/4 teaspoon pepper
1/4 teaspoon ground mustard
Hot pepper sauce to taste

Steps:

  • In a large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Refrigerate. In a small bowl, combine dressing ingredients. Refrigerate. Just before serving, pour dressing over salad and toss gently.

Nutrition Facts :

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