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.
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