Corn, Mushroom and Chicken Salad
Tasty, hearty and made from simple ingredients - perfect for any gathering! Corn, mushroom and chicken salad is prepared from the most ordinary products, but the flavor is absolutely amazing. All the components go perfectly together, so this appetizer pairs well with almost any main course.
Updated : 27 November, 2025
Easy
About 30 min.
Ingredients
250 grams
Chicken fillet
200 grams
Mushroom
1
Onion
200 grams
Canned corn
1
Carrot
3
Eggs
4 tablespoon
Mayonnaise
20 grams
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make salad with corn, mushrooms and chicken? Prepare all the necessary ingredients. You can use any mushrooms for the salad. I have forest mushrooms that were boiled in boiling water for 25-30 minutes. If you use fresh button mushrooms, just rinse them well and slice. Open the can of corn and drain the liquid.
Step 2
Boil the chicken fillet and eggs in advance. Cook the chicken in boiling water for about 30 minutes, adding a little salt. Boil the eggs in boiling water for 7-9 minutes. Then pour off the hot water and cover the eggs with cold water. Let the eggs and chicken cool.
Step 3
Peel the onion and carrot and rinse off any dirt. Finely chop the onion and grate the carrot on a coarse grater. Pour a little vegetable oil into a hot frying pan and sauté the onion and carrot for 2-3 minutes.
Step 4
Then add the prepared mushrooms to the pan. Fry everything together until all the moisture from the mushrooms has evaporated. You can even let the mushrooms brown slightly. After that, let the mushroom mixture cool completely.
Step 5
For the salad, cut the chicken meat into small cubes.
Step 6
Add the corn and the chopped eggs to the chicken.
Step 7
Next, add the cooled mushrooms.
Step 8
Dress all the ingredients with mayonnaise and mix. The salad is ready! Chill it a little, then transfer to a serving bowl or pack into a ring for a neat individual serving. Enjoy!
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