“Alex” Chicken and Mushroom Salad
If you are looking for a salad that feels both hearty and elegant, the “Alex” salad is about to become one of your favorites. It layers tender poached chicken, marinated button mushrooms, juicy tomatoes, and shredded cheese, all brought together with a touch of garlic and a creamy mayonnaise dressing. It is the kind of dish you make when you want something comforting yet special enough to set on a festive table.
Salads built on cooked meat, mushrooms, and a mayonnaise dressing are a beloved staple of Ukrainian and broader Eastern European home cooking. They rose to popularity in the mid-20th century, when canned and marinated mushrooms were a prized pantry item and a generous, protein-rich salad signaled hospitality and celebration. The “Alex” salad belongs to that warm tradition: a homemade classic passed between friends and family, often appearing at birthdays, holidays, and Sunday gatherings.
The secret to a great version lies in the details. Poach the chicken gently in salted water so it stays moist, then let it cool completely before cutting; warm chicken tears instead of dicing neatly and can make the dressing weep. Aim to cut the chicken, tomatoes, and mushrooms into similar bite-sized pieces so every forkful is balanced and the salad looks tidy. One small but important step is taming the raw onion: after finely chopping it, pour boiling water over it and then rinse under cold running water. This pulls out the harsh bitterness and leaves you with a mellow, pleasant onion flavor that won’t overpower the dish.
Tips & Substitutions
- Chicken: Swap the chicken breast for poached chicken thighs for even juicier results, or use leftover rotisserie chicken to save time.
- Mushrooms: No marinated mushrooms on hand? Use sauteed fresh button mushrooms cooled to room temperature, or pickled mushrooms for a tangier bite.
- Lighter dressing: Replace half (or all) of the mayonnaise with sour cream or Greek yogurt for a tangier, lighter finish.
- Cheese: Any firm cheese works well; try a sharp cheddar or Gouda, and shred it on the coarse side of the grater for the best texture.
- Make it pretty: Reserve a few whole mushrooms and a sprig of fresh dill or parsley to crown the top before serving.
Once everything is mixed, transfer the salad to a nice serving bowl and chill it well before serving so the flavors can meld and the dressing firms up slightly. It tastes best the day it is made but will keep, covered, in the refrigerator for up to two days; give it a gentle stir before serving again. Garnish with the reserved mushrooms and fresh greens, and enjoy this cozy, crowd-pleasing classic with your favorite people.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Boil the chicken fillet in salted water until cooked through, then remove it from the broth and let it cool completely. Cut the cold fillet into small, neat cubes.
Cut the marinated mushrooms into halves or quarters, depending on their size. Set a few of the prettiest mushrooms aside to garnish the finished salad.
Dice the tomatoes into cubes roughly the same size as the chicken so the salad looks tidy.
Finely chop the onion, pour boiling water over it, then rinse under running water. This removes any excess bitterness and leaves it mild and pleasant.
Grate the firm cheese.
Place all the prepared ingredients in one bowl and gently mix. Add the garlic, pressed through a garlic press.
Dress the salad with mayonnaise, season with salt to taste, and mix again. Transfer to a nice serving bowl.
Garnish the salad with the reserved mushrooms and fresh herbs. Chill well before serving. Enjoy!
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