Warm salad with chicken and mushrooms

Cookinero 18 Mar 2025

Warm salads are very popular because they combine elements of a hot and cold dish. Prepare a warm salad with fried chicken, mushrooms and cherry tomatoes. Place all the ingredients on fresh iceberg lettuce leaves, season with mayonnaise and grainy mustard sauce and sprinkle with grated cheese. A tasty, light and low-calorie dish is ready. This salad is perfect for lunch, dinner or a festive table.

How to cook Warm salad with chicken and mushrooms

Step 1

Warm salad with chicken and mushrooms

Cut the mushrooms into thin slices.

Step 2

Warm salad with chicken and mushrooms

Cut the cherry tomatoes in half.

Step 3

Warm salad with chicken and mushrooms

Grate the cheese on a fine grater.

Step 4

Warm salad with chicken and mushrooms

Make the sauce: mix mayonnaise and grainy mustard.

Step 5

Warm salad with chicken and mushrooms

Heat a frying pan and fry the mushrooms in vegetable oil for 5 minutes until done. Add salt and pepper.

Step 6

Warm salad with chicken and mushrooms

Cut the chicken fillet into small pieces and fry in vegetable oil for 8-10 minutes. Fry over medium heat so that the chicken is fried inside and does not burn on the outside. Salt and pepper.

Step 7

Warm salad with chicken and mushrooms

Tear the iceberg lettuce with your hands and place in a deep bowl. Add the chicken, mushrooms and cherry tomatoes.

Step 8

Warm salad with chicken and mushrooms

Season the salad with mayonnaise-mustard sauce and mix.

Step 9

Warm salad with chicken and mushrooms

Place the salad on a plate and sprinkle with grated cheese.

Warm salad with chicken and mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the grated cheese with Parmesan, feta, or goat cheese for different flavors. Choose based on your preference for sharpness or creaminess.
Store leftovers in an airtight container for up to 2 days. However, the salad is best enjoyed fresh to maintain crispness.
Absolutely! Replace the chicken with chickpeas, tofu, or grilled halloumi for a protein-rich vegetarian version. Adjust cooking times accordingly.
For a lighter option, mix Greek yogurt with grainy mustard or use a vinaigrette with olive oil, lemon juice, and Dijon mustard.
You can prep the ingredients ahead, but assemble the salad just before serving to keep the lettuce crisp. Store components separately in the fridge for up to 2 days.
Yes, this salad is naturally low-carb. For fewer carbs, skip the cherry tomatoes or reduce their quantity.
Reheat chicken and mushrooms gently in a pan over medium heat or in the microwave for 1-2 minutes to avoid drying them out.
Freezing is not recommended as the lettuce and tomatoes will lose texture. However, you can freeze cooked chicken and mushrooms separately for up to 1 month.
Serve with crusty bread, garlic toast, or a simple quinoa bowl for a heartier meal. A light soup also complements this salad well.
Marinate the chicken in olive oil, garlic, and herbs for 30 minutes before cooking, or sprinkle with smoked paprika for extra depth.

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