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Chicken and Mushroom Vegetable Salad Recipe (Chicken Breast)

Name: Chicken and Mushroom Vegetable Salad Recipe (Chicken Breast)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: Fresh mushrooms, 1 (about 250 g), sliced; 8 adet Boneless skinless chicken breast halves (about 900–1000 g total); 1 adet Red onion, 2, thinly sliced; 2 sb Unsalted chicken broth (480 ml); 1 sb Low-sodium chicken broth (240 ml); 2 yk Olive oil; 0.5 tk Dried rosemary; 0.25 tk Salt (to taste); 2 tk Black pepper (to taste); 3 adet Garlic (minced)

This chicken and mushroom vegetable salad recipe comes together by gently simmering chicken breast in broth, then mixing it with sautéed mushrooms, red onion, and garlic. It’s a practical, balanced option for meal prep or a light lunch. The ingredients are simple and the how-to steps are short—just chill briefly before serving.

İyi Bir YemekCommunity Writer

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Chicken and Mushroom Vegetable Salad Recipe (Chicken Breast)

Editorial Kitchen Archive

Prep10 min

Cook20 min

DifficultyEasy

ServingsServes 6

Energy-

Ingredients

Scale:6servings

Ingredients

Fresh mushrooms, 1 (about 250 g), sliced

Boneless skinless chicken breast halves (about 900–1000 g total)

Red onion, 2, thinly sliced

Unsalted chicken broth (480 ml)

Low-sodium chicken broth (240 ml)

Olive oil

Dried rosemary

Salt (to taste)

Black pepper (to taste)

Garlic (minced)

Step-by-Step Method

6-step method

Simmer the chicken

Place the chicken breasts in a pot and pour in both broths. Bring to a gentle boil, then lower the heat and simmer 12–15 minutes, until the chicken is cooked through.

Cool and shred

Transfer the chicken to a plate and let it cool for 5 minutes. Shred with two forks or dice. Save 2–3 tablespoons of the broth in case you want the salad a bit juicier.

Sauté the vegetables

Warm the olive oil in a large skillet. Cook the sliced onion for 2–3 minutes to soften. Add mushrooms and sauté 6–8 minutes, stirring, until their moisture releases and mostly cooks off.

Add seasoning

Stir in garlic and dried rosemary and cook 30–45 seconds, just until fragrant. Season with salt and black pepper, then turn off the heat.

Combine and chill

Add the shredded chicken to the skillet and toss gently to combine. If needed, add 1–2 spoonfuls of the reserved broth to adjust moisture. Transfer to a bowl and chill 15–20 minutes before serving.

Serve

Taste and adjust salt and pepper. Serve cool or slightly warm.

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