Chicken and Mushroom Wedding Salad with Pickles
This hearty chicken salad combines sautéed chicken breast with golden mushrooms, tender carrots, and onions for a satisfying meal. The addition of finely diced baby dill pickles adds a tangy crunch that the dish beyond traditional chicken salad. Perfect for potlucks, brunch gatherings, or light dinners, this salad requires minimal mayo and relies on the natural flavors of properly sautéed vegetables. The key to success is allowing each component to cool completely before mixing, ensuring the flavors meld perfectly without wilting.
Ingredients
- 1 lb chicken breast, about 2 medium or 1 large
- ¾ lb button mushrooms, cut into large dice
- 1 large carrot
- 2 small carrot(optional)
- 1 small onion, finely diced
- 1 heaping Tbsp mayo
- 5 baby dill pickles, finely dicedsweet pickles1:1condiment
sweeter flavor profile
- 6 baby dill pickles, finely diced(optional)sweet pickles1:1condiment
sweeter flavor profile
- salt, to taste
- pepper, to taste
- 2 Tbsp olive oil
Instructions
- 1
Season chicken breast with salt and pepper
- 2
Sauté chicken in olive oil over medium heat until golden brown and cooked through
- 3
Let chicken rest 10 minutes then dice
- 4
Transfer chicken to salad bowl to cool
- 5
Cut mushrooms into large dice
- 6
Sauté mushrooms over medium-high heat until water evaporates
- 7
Season mushrooms with salt and pepper and continue cooking until golden brown
- 8
Transfer mushrooms to salad bowl
- 9
Grate carrots and finely dice onions
- 10
Sauté carrots and onions in olive oil over medium heat until softened and golden
- 11
Transfer vegetables to salad bowl to cool
- 12
Finely dice baby dill pickles and add to bowl
- 13
Once all ingredients are room temperature stir in mayo
Tips
Let chicken rest 10 minutes after cooking for maximum juiciness before dicing
Sauté mushrooms until all water evaporates before browning for better texture
Use minimal mayo as the sautéed vegetables provide plenty of moisture and flavor
Good to Know
Refrigerate covered up to 3 days
Can prep all components day before and assemble when ready to serve
Serve chilled or at room temperature on bread, crackers, or lettuce cups
Common Mistakes
Don't skip resting chicken to avoid dry meat
Don't add mayo while ingredients are warm to prevent separation
Don't rush mushroom cooking to avoid soggy texture
Substitutions
Dairy-Free Swaps
General Alternatives
sweeter flavor profile
FAQ
Can I make this ahead of time?
Yes, you can prepare all components separately up to a day ahead and combine just before serving for best texture.
What if I don't have baby dill pickles?
Regular dill pickles work fine, just dice them small. Sweet pickles can substitute for a different flavor profile.
How long will this keep in the refrigerator?
Properly stored in the refrigerator, this salad will keep for up to 3 days in a covered container.