Chicken and Mushroom Salad with Soy Sauce
Go easy on the salt here: soy sauce already brings plenty of saltiness, so hold back and taste at the very end before adding any. That single habit makes or breaks this warm salad, where poached chicken gets a second, quick sauté with mushrooms, onion, and sweet pepper. The brief pan time gives everything an appetizing browned edge, and the soy sauce finish lends a savory, faintly Asian depth.
That umami plays especially well with button mushrooms, drawing out their earthy side. If you’re using canned mushrooms, drain them bone-dry before they hit the pan, or they’ll steam in their own liquid instead of searing. Fresh oyster or wild mushrooms swap in nicely too.
The sauce served on the side is a classic “pink” blend of mayonnaise and ketchup, with wine adding a faint tartness you can skip. Serve the salad warm or at room temperature over fresh lettuce, while the vegetables still have a bit of crunch.
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Ingredients
Instructions
Poach the chicken, cut it finely, place it in a skillet, and sauté with the chopped mushrooms for 2 to 3 minutes.
Season with salt, add the onion and pepper, stir, and cook another 2 to 3 minutes. Finish with the soy sauce.
Let cool and arrange on a platter, with the cut lettuce alongside.
For the sauce, mix the mayonnaise, ketchup, pepper, and wine; serve it separately.
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