Chicken Mushroom Salad Recipe
Perfect addition to holiday menu : chicken mushroom salad , that’s very tasty, light and super easy to make.
This was one of my mom’s New Year’s salads , that she’d make a day ahead to give it more time to absorb all the flavors and moisture from dressing.
I think this salad will taste great if the chicken is substituted with turkey . Why not, make it with leftover turkey meat on next day of thanksgiving.
The only extra ingredient I ended up adding, was pickle , simply sliced small or coarse.
Thank you all!
1 lbs chicken breast , cooked, cut into bite size pieces
2 packs, about 450 g white mushrooms, cooked, cut
1 can corn, whole kernel
1 medium pickle, cubed into small pieces
Freshly chopped dill or cilantro, about 2 tbs
Spices : salt, black pepper, curry, garlic powder and coriander to taste
2 tbs sour cream
2 tbs mayo
Combine all ingredients in a large bowl
Spice , season and mix to incorporate
Allow to set 2-3 hours