Looking for a salad that's both comforting and light? You've found it! This Warm Chicken and Mushroom Salad is a delightful departure from cold, mayo-heavy salads. It combines tender boiled chicken, earthy chanterelle mushrooms, and hearty vegetables, all tossed in a vibrant, zesty vinaigrette. It’s the kind of dish that feels like a hug in a bowl, perfect for a cool evening or when you're craving something substantial yet healthy. This recipe is a fantastic way to celebrate the flavors of the forest and create a memorable meal that can stand alone as a main course.
Chicken and Mushroom Salad without Mayonnaise
Ingredients for Chicken and Mushroom Salad without Mayonnaise
- 4 chicken thighs (approx. 550 g / 1.2 lbs)
- 300 g (10.5 oz) chanterelle mushrooms
- 120 g (4.2 oz) sweet white onion
- 200 g (7 oz) potatoes, boiled in their jackets (unpeeled)
- 150 g (5.3 oz) boiled carrots
- 30 g (2 tbsp) butter
- 30 ml (2 tbsp) extra virgin olive oil
- a few sprigs of green basil
- 1/2 chili pepper
- 1 clove of garlic
- sea salt, table mustard, sugar, balsamic vinegar, to taste
- fresh cucumbers for garnish
- root vegetables and spices for the broth
How to Make Chicken and Mushroom Salad without Mayonnaise
Remove the skin from the cooked chicken and separate the meat from the bones.
Soak the chanterelle mushrooms in cold water and remove any floating debris.
Finely chop the chanterelle mushrooms.
Place the chicken thighs in a pot, add a clove of garlic, a parsley root (a root vegetable similar to a small parsnip), a small carrot, an onion, and a few bay leaves. Pour in 1 liter of cold water, salt it, and bring to a boil. Skim off any foam with a skimmer and simmer on low heat for 40 minutes. Once the chicken is cooked, remove the skin and separate the meat from the bones. Strain the broth – it will be useful for soups and sauces.
Soak the chanterelle mushrooms in cold water and remove any floating debris like needles, twigs, and other forest bits. Rinse the mushrooms under running water and leave them in a colander for a while to dry.
Finely chop the chanterelles.
Add the finely chopped mushrooms and minced garlic to the hot butter.
Melt the butter in a wide skillet. Add the finely chopped mushrooms and minced garlic to the hot butter. Sauté on high heat until all the released water has evaporated.
Slice the sweet white onion into thin half-rings.
Place the chopped vegetables into a deep bowl.
Add the chicken to the vegetables.
Slice the sweet white onion into thin half-rings. Push the sautéed chanterelles to one side of the skillet, add the sliced onion, and cook for a couple of minutes until translucent. Finally, salt everything to taste.
Peel the potatoes boiled in their jackets (unpeeled) and the boiled carrot. Dice the potatoes and slice the carrot into thick rounds. Place the chopped vegetables in a deep bowl.
Shred the cooled chicken into large pieces along the grain using two forks. Add the chicken to the vegetables.
Let the mushrooms and onions cool slightly and add them to the chopped vegetables.
Let the mushrooms and onions cool slightly and add them to the chopped vegetables.
Make the dressing.
Add the dressing to the salad.
Mix the salad with the dressing and let it sit for 10 minutes.
Now, make the dressing. Pick the green basil leaves from the stems and chop them finely. Crush a chili pepper, cut off the top, and shake out the seeds. Chop the chili finely. Pour the extra virgin olive oil into a bowl, add sea salt to taste, a teaspoon of mustard, 1-2 teaspoons of balsamic vinegar, and a pinch of sugar. Add the chopped basil and chili. Mix the dressing well until the sugar and salt crystals dissolve.
Add the dressing to the salad.
Toss the salad with the dressing and let it sit for 10 minutes to allow the ingredients to mingle and absorb the flavors.
Transfer to a salad bowl, garnish with fresh cucumber slices and basil leaves.
Transfer to a salad bowl, garnish with fresh cucumber slices and basil leaves. Serve the chicken and mushroom salad warm.
And there you have it – a beautiful and delicious warm salad that's sure to impress. This dish is incredibly versatile; feel free to use other wild mushrooms if chanterelles aren't available, or add a sprinkle of toasted walnuts for extra crunch. It pairs wonderfully with a slice of crusty bread to soak up the delicious dressing. We hope you enjoy this flavorful and wholesome salad. It's a testament to how simple, fresh ingredients can come together to create something truly special. Enjoy your meal!
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