Chicken and Mushroom Salad

Chicken, mushroom, and cheese salad
Preparation time: 20 min
Cooking time: 25 min
Servings: 6
Difficulty: Medium
Calories: 215 kcal
0
Rating: 4 Votes: 6

Chicken and mushroom salad is one of my go-to recipes that I return to whenever I plan a gathering or just want to treat my loved ones. I’ve been making it for years and every time I’m reminded how such a simple combination of ingredients produces an amazing result. Boiled chicken fillet, aromatic sautéed mushrooms with onions, eggs, hard cheese, and classic mayonnaise – all of this turns into a harmonious, very tender, and at the same time expressive dish. I most often arrange the salad in layers – this makes it look more beautiful and enhances the flavor contrasts.

The sautéed mushrooms play a particularly important role: I always use champignons because they are accessible, have a mild aroma, and cook quickly. I sauté them with onions until lightly golden – this step adds depth and fragrance to the dish. The salad holds its shape well, so it’s convenient to assemble it in a ring mold or shape it into a ball. For decoration, I use egg yolks, herbs, or an extra layer of grated cheese.

Depending on my mood, I sometimes make a version without eggs or swap the cheese for a different type. But the classic version has that balance I always want to return to. This salad has been and remains a favorite on my festive table – and I’m always sure it will please guests of all ages.

Ingredients for Chicken and Mushroom Salad

Chicken Breast g 300
Champignons g 200
Chicken Egg pcs 3
Hard Cheese g 100
Mayonnaise g 100
Onion pcs 1
Unrefined Olive Oil tbsp 1
Table Salt
Ground Black Pepper

Recipe for Making Chicken and Mushroom Salad

Boil the Chicken Fillet

I always start with the meat: I rinse the chicken fillet, trim off any membranes, and boil it in lightly salted water for about 20-25 minutes. To keep the meat from drying out, I let it cool in the broth – this helps retain its juiciness. After cooling, I cut it into medium cubes – they should hold their shape in the salad and not turn to mush.

Sauté the Mushrooms with Onion

While the fillet is cooking, I prepare the mushrooms. I slice or dice the champignons and finely chop the onion. I heat a skillet with a spoonful of olive oil and sauté everything together until soft. This usually takes 10-12 minutes. I let the mushrooms cool completely and drain any excess liquid if it forms – this is important so the salad remains firm and doesn’t “collapse.”

Cook the Eggs

I hard-boil the eggs – once the water boils, I count 10 minutes, then cool them in cold water. I peel and grate them on a coarse or medium grater. Sometimes I reserve one yolk separately – it’s great for decorating the top layer before serving. It’s a simple but effective touch.

Grate the Cheese and Prepare the Mayonnaise

I choose firm cheese with a bold flavor – it holds its shape well and doesn’t clump. I grate it on a medium grater. If the mayonnaise is homemade – wonderful, but good-quality store-bought mayonnaise works too. I always mix it with a pinch of pepper and, if needed, a bit of salt. Sometimes I add a little lemon juice for balance, especially if the ingredients are otherwise quite neutral.

Assemble the Salad in Layers

I assemble the salad in a ring mold or clear dish in layers: chicken – mayonnaise, mushrooms with onions – mayonnaise, eggs – mayonnaise, cheese. I gently press each layer with a spoon. If desired, I decorate the top with grated yolk, herbs, or leftover cheese. I always refrigerate the salad for 1-2 hours – during this time, the layers meld and the flavor becomes harmonious.

Tips

  • To prevent the chicken from drying out, always let it cool in the broth – this method keeps it juicy even after cooling. I’ve been doing this for years, and it always works well.

  • The sautéed mushrooms must be completely cooled before adding to the salad. If they’re warm, the cheese and mayonnaise may lose their texture, and the salad may not hold its shape. This is especially important if serving it layered.

  • It’s best not to mix mayonnaise with all the ingredients, but to spread it between the layers – this keeps the salad tidy and helps it hold its shape better. It also gives a more pronounced flavor.

  • If you want to add more zest to the salad – mix a bit of minced garlic into the mayonnaise or the mushroom layer. I sometimes do this when serving it to an adult crowd.

  • To decorate the salad, you can use parsley, dill, or even lightly sautéed mushroom slices – this gives the presentation a more restaurant-like look.

FAQ

I usually use champignons – they have a mild flavor and cook quickly. If you want a deeper taste, you can use oyster mushrooms or even sautéed wild mushrooms. Just make sure they’re fully cooked and don’t release excess moisture.

I think onion gives sautéed mushrooms a special aroma and a sweet note. But if you don’t like onions, you can skip them – the salad will still be delicious. However, the classic version does include mushrooms with onion.

Yes, it can. Eggs add softness and tenderness, but if you’re allergic or simply don’t want to include them, they can be omitted. In that case, I recommend using a bit more cheese to balance the flavor.

I use hard cheese with moderate saltiness and a neutral creamy taste – it grates easily, has a pleasant texture, and doesn’t overpower the other ingredients. Sometimes I add a bit of cheese with a stronger flavor, like aged or sharp varieties – for deeper aftertaste, but I always keep the balance.

If you cover the salad with plastic wrap or store it in a sealed container, it keeps for up to 24 hours. But it tastes best within the first 6-8 hours after preparation – when the layers still hold their structure and the flavor is at its peak.