Chicken-Mushroom-Corn Salad Recipe

Cooking Directions

• STEP 1.Start by cooking the chicken breasts in a skillet until they are fully cooked and no longer pink in the center. Let them cool, then shred the chicken into bite-sized pieces.
• STEP 2.In the same skillet, sauté the mushrooms until they are golden brown and tender. Set them aside to cool.
• STEP 3.In a large bowl, combine the shredded chicken, sautéed mushrooms, and corn kernels. Toss them together gently.
• STEP 4.In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
• STEP 5.Pour the dressing over the chicken-mushroom-corn mixture and toss until everything is well coated.
• STEP 6.Serve the salad chilled or at room temperature. It can be enjoyed on its own or as a side dish with grilled meats or seafood.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use any type of mushrooms you prefer, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.
• For added freshness, you can add some chopped herbs like parsley or cilantro to the salad.
• If you want to make the salad more filling, you can add some cooked quinoa or couscous to the mixture.

Storage and Serving

• This Chicken-Mushroom-Corn Salad is best served chilled or at room temperature.
• It can be stored in an airtight container in the refrigerator for up to 3 days.
• You can enjoy it as a light lunch or as a side dish with grilled meats or seafood.