Chicken, mushrooms and potato salad

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

If all low-fat meals can be this good, I won’t miss lechon kawali and crispy pata. It was a borne out of a split second of inspiration which struck as I was simmering chicken for last night’s chicken and vegetables soup. Before adding the cabbage and chayote to the pot, I took out a large piece of chicken thigh and decided I was going to make a salad with it. And so, I did.

Chicken, mushrooms and potato salad

The best salads contain only the freshest ingredients. This one has chopped chicken meat, pearl potatoes and halved button mushrooms. The dressing was nothing more than olive oil and lemon juice.

Serves 2 to 3.

Ingredients for chicken, mushrooms and potato salad

16 pearl potatoes (peeled or unpeeled, your choice)
8 large fresh button mushrooms
meat from 1 large chicken thigh
juice of half a lemon
2 tbsps. of extra virgin olive oil
1 clove of garlic, grated
salt
pepper
chopped fresh cilantro (use parsley if cilantro is too strong for you)

Boil, steam or bake the potatoes for about 10 minutes or just until done. Don’t overcook them. Drain well (if boiling), place in a large bowl and keep hot.

Halve the mushroom caps and blanch in boiling water for about 5 minutes. Drain.

Chop the chicken meat.

Add the chicken and mushrooms to the potatoes. Pour in the olive oil and lemon juice. Sprinkle with salt. Add lots of ground pepper. Add the chopped cilantro and garlic, and toss well. Let sit for about 10 minutes before serving to allow the potatoes to absorb the flavors.

June 6, 2008  Print This Post   
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Comments

6 Responses to “Chicken, mushrooms and potato salad”
  1. Gay says:
    June 6, 2008 at 9:03 am

    Lucky for you to get fresh button mushrooms! We don’t get them here in Los Banos.

    Reply
  2. Nikita says:
    June 6, 2008 at 9:41 am

    Connie, the mushrooms you use are fresh? Where do you buy them? Pwede rin ba canned button mushrooms or will it be soggy?

    Reply
  3. Connie says:
    June 6, 2008 at 10:50 am

    Chamba-chamba rin dito, Gay.

    Nikita, naku, I don’t know if canned will taste the same. Kasi they won’t absorb the lemon juice and oil anymore. I bought the mushrooms sa Shopwise pero seasonal kasi.

    Reply
  4. Doddie from Korea says:
    June 6, 2008 at 2:05 pm

    I guess I’m lucky since we get fresh button mushrooms all year round here. I’m def. gonna try that recipe soon. Thanks for the tip Connie!

    Doddie

    Reply
  5. Mommy Lala says:
    June 8, 2008 at 10:11 pm

    Hi, I used the oyster variety for this since I couldn’t find fresh button mushrooms. It was good! Looking forward to doing it with fresh button mushrooms. Thanks for this recipe!

    Reply
  6. mareza says:
    June 12, 2008 at 5:42 am

    This is a great one…..maybe i’ll use
    carrots instead of potato, for a lesser
    calorie version.

    Reply
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