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Warm chicken salad with wild mushrooms

Warm chicken salad with wild mushrooms
Main Ingredient: Poultry Chicken Various Vegetables

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Warm chicken salad with wild mushrooms ingredients

  • 3 Whole chicken breasts
  • 5 T Walnut oil
  • 1 lb oyster mushrooms
  • 2 Leeks, julienned
  • 1 Head Chicory, Washed & Dried
  • 1 Head radicchio
  • Washed & Dried
  • 1 bn Arugula, Washed & Dried
  • 4 oz Mache, Washed & Dried
  • 4 oz Beet greens
  • 1⁄4 c fresh grapefruit juice
  • 1 T Lime Juice
  • 1 T Lemon juice
  • 1 Pink grapefruit
  • Peeled, Segmented
  • for garnish
  • Lemon And Lime Zest

Cooking Warm chicken salad with wild mushrooms

1. Preheat oven to 350°F.
2. Bakei chicken for 30 to 40 minutes, until juices run clear.
3. Debone meat; keep warm.
4. Heat 2 tablespoons walnut oil over medium heat; saute mushrooms and leeks quickly, about 1 minute.
5. Remove from pan and keep warm.
6. Divide the greens evenly among 6 plates.
7. Add the citrus juices to the saute pan and reduce by ½. Remove from the heat and whisk in remaining walnut oil. Put chicken, leeks, mushrooms, grapefruit on greens; top with dressing and garnish with zest.
8. Serve immediately.


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