Chicken Salad with Sauteed Mushrooms
Elevate your salad game with this irresistible Chicken Salad with Sautéed Mushrooms! This vibrant dish combines tender, pan-seared chicken breast with golden, balsamic-glazed cremini mushrooms, layered atop a bed of crisp mixed greens. Juicy cherry tomatoes, crunchy cucumbers, and tangy feta cheese add bursts of flavor, while a zesty homemade dressing of lemon juice, Dijon mustard, and honey ties it all together. Perfect for a light, wholesome lunch or a simple yet elegant dinner, this recipe is a protein-packed crowd-pleaser that's ready in just 35 minutes. Whether you're a mushroom enthusiast or a salad lover, this dish offers a delicious, nutrient-rich twist on classic chicken salad!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 4 cups Mixed salad greens
- 8 ounces Cremini mushrooms
- 1 tablespoon Unsalted butter
- 1 tablespoon Balsamic vinegar
- 1 cup Cherry tomatoes
- 1 piece Cucumber
- 0.25 cup Red onion
- 0.5 cup Feta cheese
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
Instructions
Season the chicken breasts on both sides with 0.5 teaspoon of salt, 0.25 teaspoon of ground black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side or until fully cooked (internal temperature of 165°F/74°C). Remove the chicken and let it rest for 5 minutes before slicing into strips.
While the chicken cooks, prepare the mushrooms. Wipe the cremini mushrooms clean with a damp paper towel, then slice them thinly.
In the same skillet (wipe out any excess residue), melt 1 tablespoon of butter over medium heat. Add the mushrooms and sauté for 5-7 minutes, stirring occasionally, until golden and tender. Season with 0.25 teaspoon of salt and 0.25 teaspoon of black pepper. Add 1 tablespoon of balsamic vinegar and stir to coat. Remove from heat.
Prepare the salad base by combining mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and crumbled feta cheese in a large salad bowl.
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper to create the dressing.
Layer the sliced chicken and sautéed mushrooms on top of the salad greens.
Drizzle the dressing over the salad just before serving. Toss gently to combine.
Serve immediately and enjoy your Chicken Salad with Sautéed Mushrooms!
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 25.0 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 591 mg | 45% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3069 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
