by Bruce Ingram
20 minutes
DURATION
5 minutes
COOK TIME
2
SERVINGS
Ingredients
- 2 tablespoons butter or oil
- 1/2 cup chopped chicken of the woods mushrooms
- 2 cups cooked chopped chicken
- 1/4 cup chopped sweet onion
- 1/4 cup chopped celery
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1 teaspoon honey
- Romaine lettuce leaves, or other lettuce of your choice
- 1 medium tomato, cored and chopped
Directions
- In a medium skillet on medium-high heat, melt the butter and then stir-fry the mushrooms for 2 minutes. Set aside and allow to cool.
- In a medium mixing bowl, combine chicken, onion, celery, and mushrooms.
- Prepare dressing in a small bowl by stirring together mayonnaise, soy sauce, lemon juice, and honey.
- Pour dressing over chicken mixture and stir well to combine. Add more mayonnaise if necessary or to taste.
- To serve, scoop salad onto lettuce leaves and sprinkle with tomatoes.
Can you have too much “chicken” in a chicken salad? You won’t think so after tasting this chicken of the woods recipe created by Elaine. As is true with many wild, edible mushrooms, chicken of the woods perform well in any salad, soup, or egg dish.
Chicken of the Woods Recipes and Foraging
Bruce Ingram is a freelance writer and photographer and the author of 10 books, including Living the Locavore Lifestyle, a book on living off the land. Get in touch with him at BruceIngramOutdoors@Gmail.com.
Originally published as part of “Chasing Chicken of the Woods” in the July/August 2023 issue of Grit magazine and regularly vetted for accuracy.
