Grilled Chicken And Shiitake Mushroom Salad

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 fluid ounces chicken broth, divided
• 4 fluid ounces wine (chardonnay)
• 1 1/2 ounces arrowroot
• 2 fluid ounces olive oil
• 1 small lemon, zest of (about 1 tspn.)
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/2 lemon, juice of
• 10 shiitake mushrooms, stems removed
• 2 chicken breasts
• cracked black pepper
• salt
• crushed red pepper flakes
• 4 cups baby spinach leaves
• 1/2 cup red pepper, chopped
• 1/4 cup raisins
• 1/2 cup cashews, halves and pieces (planters)
• 2 ounces goat cheese

Recipe

• 1 mix 1 oz chicken broth with the arrowroot.
• 2 bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
• 3 turn down heat and simmer for 10 minutes.
• 4 add the chicken broth/arrowroot mixture.
• 5 simmer until mixture thickens, stirring constantly.
• 6 remove from heat and cool.
• 7 add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
• 8 put the mushrooms in a bowl and pour the above mixture over them.
• 9 mix and refrigerate for 1 hour.
• 10 pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
• 11 sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
• 12 put the spinach in a large serving bowl.
• 13 grill the mushrooms over high heat until soft (save the marinade).
• 14 cut the grilled mushrooms in quarters.
• 15 grill the chicken about 1 minute on each side.
• 16 add the chicken and mushrooms to the serving bowl with the spinach.
• 17 pour the marinade over and toss.
• 18 add the red peppers, raisins and cashews.
• 19 crumble in the goat cheese.