Chicken And Mushroom Salad Food

MUSHROOM CHICKEN SALAD

Steps:

• If you're not using precooked chicken breasts, quickly sear them for 4-5 minutes per side until golden brown. Dice the chicken breasts into small cubes.
• Rinse and drain the peas and mushrooms under cold water.
• Dice the pickles into small cubes.
• Sauté the sliced carrots and onion on a very hot skillet until softened. Allow the veggies to completely cool. Mix all the chopped ingredients in a large bowl.
• Stir in mayonnaise right before serving and season to taste with salt and pepper. Enjoy!

CHICKEN AND MUSHROOM WEDDING SALAD

Steps:

• Season both sides of chicken breast with salt and pepper. Saute over medium heat in 2 Tbsp olive oil until golden brown and cooked through. Let chicken rest on a cutting board at least 10 minutes before cutting into it. It will be so juicy if you wait! Once chicken is cool enough to handle, dice it up. I sliced it in half lengthwise, cut into strips and then diced the strips. Transfer chicken to a medium salad bowl to cool to room temp. Wipe down the skillet with a paper towel.
• Cut mushrooms into large dice. I used my Vidalia Chop wizard to do this quickly. This by the way is a very handy tool and no one paid me to say that. ;). Saute mushrooms over medium/high heat until all of the water is evaporated then season with salt and pepper to taste. Continue to saute and stir until mushrooms are golden brown - remove mushrooms to the salad bowl to cool. Wipe down the skillet.
• Grate carrots and finey dice onions. Saute in 2 Tbsp olive oil over medium heat, or until softened and golden. I burned my carrots maybe just a teensy bit. Transfer carrots to salad bowl to let them cool to room temp.
• Finely dice your baby dills. These add great flavor and crunch to the salad. Don't skip them, k? Add them to the salad bowl.
• Once all of your ingredients have cooled to room temp, stir in mayo. I used about 2 flat Tbsp of mayo. This salad really doesn't need much mayo. Add it to taste.

MUSHROOM AND SHREDDED CHICKEN SALAD

Steps:

• Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken.
• Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms.
• Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.

CHICKEN AND MUSHROOM SALAD

Steps:

• Combine the mushrooms, chicken, celery and onions in a bowl.
• Seperately, whisk together the mayo, yogurt, oj, tarragon, Dijon, pepper and salt (if needed).
• Gently combine the dressing into the salad ingredients.
• Serve over torn romaine leaves.

WARM CHICKEN SALAD WITH GARLIC MUSHROOMS

Steps:

• Preheat the oven to 220C/Gas 7/fan oven 200C. Rub the chicken pieces with the olive oil, salt and pepper, then put them skin side down in a small casserole or roasting tin. Roast in the oven for 30 minutes. Remove from the casserole and set aside. Leave the oven on.
• Spread the mushrooms, garlic and thyme in the casserole or tin and place the chicken pieces on top, this time skin side up. Pour 200ml/7fl oz hot water around the chicken and return the casserole or tin to the oven for another 30 minutes, stirring and checking after 15 minutes that there is enough liquid to form a stock, as this will be the Everyday food dressing. If there isn't, add a little more hot water. Remove the casserole from the oven and allow to cool slightly.
• Using a fork and your fingers, finely shred the chicken into a bowl. Add the mushrooms, garlic and all the juices from the casserole. Mix well and season.
• To serve, sprinkle the salad leaves into the mushroom and chicken mixture and gently toss them through so they just wilt a little in the warmth. Serve the salad in a large bowl or on a platter, with some garlic bread on the side.

GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD

Steps:

• Mix 1 oz chicken broth with the arrowroot.
• Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
• Turn down heat and simmer for 10 minutes.
• Add the chicken broth/arrowroot mixture.
• Simmer until mixture thickens, stirring constantly.
• Remove from heat and cool.
• Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
• Put the mushrooms in a bowl and pour the above mixture over them.
• Mix and refrigerate for 1 hour.
• Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
• Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
• Put the spinach in a large serving bowl.
• Grill the mushrooms over high heat until soft (save the marinade).
• Cut the grilled mushrooms in quarters.
• Grill the chicken about 1 minute on each side.
• Add the chicken and mushrooms to the serving bowl with the spinach.
• Pour the marinade over and toss.
• Add the red peppers, raisins and cashews.
• Crumble in the goat cheese.