Chicken Breast Salad with Mushrooms and Peas
Pull the chicken breast apart into strands instead of cubing it — that’s the small move that makes this hearty salad work. Shredded meat drinks up the dressing and shows up as loose threads in every forkful, where knife-cut cubes would just sit there. Button mushrooms sautéed with onion lend an almost meaty aroma, and the pickled cucumbers bring a tang that keeps the mayonnaise from feeling heavy.
Give it time. An hour in the fridge lets the flavors marry and turns the seemingly dry chicken juicy. For a bolder result, splash a little pickle brine straight into the dressing.
Use canned peas, well drained — leftover liquid thins the mayo. And a quick heads-up on the pickles: these are salt-brined dill cucumbers, not sweet gherkins, so grab a jar labeled sour or half-sour. Wild mushrooms in place of the button ones make the aroma richer still.
Part of Eastern European cuisine — 34 more recipes in the section.
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Ingredients
Instructions
Boil the chicken breast and shred it into strands.
Finely chop and saute the onion with the mushrooms.
Cut the pickled cucumbers into small dice and add the peas.
Mix everything together, dress with mayonnaise, and let the salad rest for about an hour.
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