Ingredients:

• Boiled eggs – 4 pcs
• Boiled chicken breast – 250g
• Marinated mushrooms – 150g
• Canned corn – 150g (drained)
• Cheese – 100g (cheddar or any semi-hard cheese)
• Mayonnaise – for dressing (about 4-5 tablespoons, adjust to taste)
• Chips – for topping (crispy, salted chips like potato chips or tortilla chips)
• Dill – a handful, for garnish

Steps:

1. Prepare the Chicken and Eggs:

• Boil the Chicken Breast: Begin by boiling the chicken breast in salted water until cooked through, about 15-20 minutes. Once cooked, remove it from the water and allow it to cool. After it has cooled, shred or chop the chicken into small bite-sized pieces.
• Boil the Eggs: Place the eggs in a pot of cold water and bring the water to a boil. Once boiling, reduce the heat and simmer the eggs for about 10 minutes. Afterward, cool the eggs in cold water, peel them, and chop them into small pieces or slices.

2. Prepare the Other Ingredients:

• Drain the Mushrooms and Corn: Drain the marinated mushrooms and canned corn thoroughly to avoid excess liquid in the salad. If the mushrooms are large, chop them into smaller pieces for easier mixing.
• Grate the Cheese: Grate 100g of cheese. A semi-hard cheese like cheddar or gouda works well in this salad, providing a creamy texture and mild flavor.
• Chop the Dill: Finely chop a handful of fresh dill. This will be used as a garnish to add a burst of freshness and color to the salad.

3. Assemble the Salad:

• Mix the Ingredients: In a large salad bowl, combine the shredded chicken, chopped eggs, marinated mushrooms, drained corn, and grated cheese. Stir the ingredients gently to ensure they are evenly distributed.
• Add the Mayonnaise: Add about 4-5 tablespoons of mayonnaise to the salad, mixing it well to coat all the ingredients evenly. You can adjust the amount of mayonnaise depending on your preference. The mayonnaise adds a creamy richness that binds the salad together.

4. Add the Finishing Touches:

• Top with Chips: Right before serving, crush a handful of crispy chips and sprinkle them generously over the top of the salad. The chips add a delightful crunch to contrast with the soft ingredients in the salad.
• Garnish with Fresh Dill: Finally, sprinkle the chopped dill over the top of the salad for a fresh, herby flavor and a pop of green color.

5. Serve:

• Serve Chilled or at Room Temperature: This salad can be served immediately at room temperature, or you can refrigerate it for about 30 minutes to let the flavors meld together. Either way, it’s a refreshing and filling dish that’s perfect for any occasion.

Nutritional Facts (Per Serving – Approximate):

• Calories: 320
• Protein: 18g
• Carbohydrates: 15g
• Fats: 20g
• Fiber: 2g
• Calcium: 12% of daily value
• Iron: 8% of daily value

Frequently Asked Questions (FAQs):

1. Can I use different types of chicken for this salad?
Yes, you can use rotisserie chicken or leftover grilled chicken instead of boiled chicken breast. Just shred or chop it into small pieces.

2. What can I use instead of marinated mushrooms?
If you don’t have marinated mushrooms, you can use fresh sautéed mushrooms or canned mushrooms. The flavor will be slightly different, but they will still work well in the salad.

3. What kind of chips should I use?
You can use any crispy salted chips like classic potato chips, tortilla chips, or even vegetable chips for a healthier option. Choose a flavor that complements the ingredients—plain salted chips usually work best.

4. How long does this salad last in the fridge?
This salad can be stored in the refrigerator for up to 2 days. However, if you add the chips on top, they may become soggy after refrigeration, so it’s best to add them just before serving.

5. Can I substitute the mayonnaise with something else?
Yes, you can substitute mayonnaise with Greek yogurt or a mixture of yogurt and mayonnaise for a lighter option. You can also use a light vinaigrette if you prefer a less creamy dressing.

Tips for Making the Perfect Chicken and Mushroom Salad:

• Drain the Ingredients Well: Make sure to drain the marinated mushrooms and corn thoroughly to avoid excess liquid in the salad. This will keep the salad from becoming watery.
• Customize the Ingredients: Feel free to customize this salad by adding other vegetables like chopped bell peppers, cucumbers, or even avocado for a different flavor and texture.
• Add the Chips Last: To keep the chips crunchy, add them just before serving. If they sit on the salad for too long, they can lose their crispness and become soggy.
• Use Fresh Ingredients: For the best flavor and texture, use fresh, high-quality ingredients. Freshly boiled chicken and eggs make a big difference in the overall taste of the salad.
• Chill the Salad: Chilling the salad for about 30 minutes before serving helps the flavors meld together and enhances the taste. It also makes the salad refreshing, especially when served on warm days.

Storage Tips:

• Refrigerate: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Be sure to add fresh chips just before serving to keep them crispy.
• Make Ahead: You can prepare the salad ingredients ahead of time and store them in the fridge. Assemble the salad and add the chips right before serving for maximum freshness and crunch.

Conclusion:

This Chicken and Mushroom Salad with Corn, Eggs, and Crispy Chips is a delightful, versatile dish that’s perfect for any occasion. Whether you’re serving it at a family gathering, a potluck, or just enjoying it as a light meal, this salad offers a great balance of textures and flavors. The tender chicken, savory mushrooms, and sweet corn are complemented by the creaminess of the eggs and cheese, all tied together with a mayonnaise dressing. The crispy chips on top add the perfect crunch, making every bite interesting and satisfying. With minimal preparation and easy-to-find ingredients, this salad is a convenient yet delicious option that will impress your guests and family alike. Enjoy the fresh, hearty flavors and the irresistible crunch of this unique salad!