Chicken breast salad with mushrooms and corn

Chicken Breast Salad with Mushrooms and Corn - a Delicious and Nutritious Recipe

When it comes to quick, healthy, and flavorful dishes, chicken breast salad with mushrooms and corn is definitely one of the top choices. This recipe combines the protein from the chicken breast with crunchy vegetables and the rich flavors of mushrooms, creating a savory dish that can be served as an appetizer, main course, or even at picnics. Each ingredient is carefully selected to enhance the flavor and nutritional value, and the homemade mayonnaise will give you that authentic, unforgettable taste.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 4

Ingredients

- 500 g chicken breast (1 large breast)
- 400 g corn (canned or boiled)
- 300 g canned mushrooms (about 1 large can)
- 400 g pickled cucumbers
- 100 g pickled bell peppers
- 2 tablespoons oil
- Salt and pepper, to taste

For the mayonnaise:

- 2 raw egg yolks
- 2 teaspoons mustard
- 1-2 tablespoons lemon juice
- 400 ml oil (preferably sunflower oil)
- Salt, to taste

Preparation

1. Preparing the chicken breast: Start by cleaning and thoroughly rinsing the chicken breast. Place it in a pot with cold water and add a teaspoon of salt. Boil it over medium heat for 15-20 minutes or until fully cooked. To check if it's done, cut a piece and ensure there is no pink inside. Once cooked, let it cool slightly, then cut it into small cubes, about 1 cm.

2. Preparing the corn: If using canned corn, drain it well and rinse it under cold water. If you prefer boiled corn, place it in a pot of hot water and let it boil for 5-7 minutes. Once boiled, drain it and let it cool.

3. Preparing the mushrooms: Rinse the canned mushrooms under cold water to remove excess salt. In a skillet, add the two tablespoons of oil, and when heated, add the mushrooms. Sauté them over medium heat, stirring occasionally, until they release all their liquid and turn golden. Add salt and pepper, then remove the skillet from heat and let them cool.

4. Preparing the vegetables: Finely chop the pickled cucumbers and bell peppers. It's important to drain them well by squeezing them by hand or using a sieve, to avoid diluting the salad.

5. Preparing the mayonnaise: In a bowl, add the egg yolks, mustard, lemon juice, and a pinch of salt. Using an immersion blender or a whisk, beat the ingredients until smooth. Gradually add the oil in a thin stream while continuing to mix. Keep going until the mayonnaise becomes creamy and thick. Adjust the flavor with salt and, if desired, more lemon juice.

6. Assembling the salad: In a large bowl, combine the chicken breast cubes, boiled corn, sautéed mushrooms, pickled cucumbers, and bell peppers. Add the mayonnaise and gently mix to avoid crushing the ingredients. Season with salt and pepper to taste.

Serving

The chicken breast salad with mushrooms and corn can be served immediately, but it tastes even better if you let it chill for about 30 minutes before serving. Keep it covered in the refrigerator to allow the flavors to meld. You can garnish it with fresh parsley leaves or lemon slices for a more appealing presentation.

Helpful Tips

- Recipe variations: You can also add other ingredients, such as green or black olives, or even some chopped nuts for a crunchy texture. You can also substitute the mayonnaise with Greek yogurt for a lighter version.

- Serving combinations: This salad pairs wonderfully with a slice of toasted bread, as well as a fresh green salad. A refreshing drink, such as lemonade or a fruit cocktail, will perfectly complement the meal.

Nutritional Benefits

This salad is an excellent source of protein thanks to the chicken breast and provides a good amount of fiber from the vegetables. The corn adds complex carbohydrates, while the mushrooms are packed with essential vitamins and minerals. It is an ideal dish for those looking to stay healthy while enjoying a delicious meal.

Frequently Asked Questions

- Can I use grilled chicken breast? Yes, grilled chicken breast will add a smoky flavor to the salad. Make sure it is well-cooked before cutting it into cubes.

- How can I store the salad? You can store it in the refrigerator in an airtight container for 2-3 days.

- Is this salad suitable for diets? Yes, it is a healthy option, but make sure to adjust the amount of mayonnaise or replace it with yogurt for a lighter version.

Personal Note

This chicken breast salad with mushrooms and corn has always been one of my family's favorites. Every time I make it, I remember Sunday meals when we would gather around the table and enjoy delicious dishes. It is a simple recipe, yet full of tradition and love, that can bring smiles to the faces of your loved ones. Discover the magic of this salad and don’t forget to share it with those dear to you! Enjoy!

 Ingredients: a large chicken breast (500g) 400g corn 1.3 can of canned mushrooms 400g pickled cucumbers 100g pickled peppers 2 tablespoons oil salt pepper Mayonnaise: 2 raw egg yolks 2 teaspoons mustard 1-2 tablespoons lemon juice 400ml oil salt

 Tags:  chicken breast salad mushrooms corn pickled cucumbers mayonnaise