Description
Chicken Mushroom Walnut Salad combines tender chicken, sautéed mushrooms, corn, eggs, and crunchy walnuts in a creamy dressing. Perfect for gatherings, meal prep, or a satisfying chilled dinner option.
Ingredients
Scale
- 10½ oz cooked chicken breast, diced
- 10½ oz sautéed button mushrooms with onions
- ½ cup canned corn, drained
- 3 large eggs, hard-boiled and chopped
- 1 cup walnuts, roughly chopped
- ½ teaspoon salt, or to taste
- ½ to ¾ cup mayonnaise
- 1 tablespoon chopped fresh dill, for garnish
- 1 tablespoon canned corn, for garnish
Instructions
- Cook eggs in boiling water for 9–10 minutes, cool, peel, and chop.
- Sauté sliced mushrooms with finely chopped onion until tender and lightly browned, then cool completely.
- Dice cooked chicken into even cubes.
- In a large bowl, combine chicken, mushrooms with onions, corn, chopped eggs, and walnuts.
- Season with salt to taste.
- Add mayonnaise gradually and mix gently until desired creaminess is reached.
- Transfer to serving dish and garnish with dill and corn.
- Chill for at least 30 minutes before serving.
Notes
- Toast walnuts in a dry skillet for 3–4 minutes to enhance flavor.
- Substitute part of the mayonnaise with Greek yogurt for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve as a sandwich filling or in lettuce cups if desired.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 165mg