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| RECIPE FOR WARM CHICKEN SALAD WITH WILD MUSHROOMS |
Title: Warm Chicken Salad With Wild Mushrooms
Category: Chicken
Serves: 6
Ingredients:
| 3.00 | | Whole Chicken Breasts | | 5.00 | tb | Walnut Oil | | 1.00 | lb | Oyster Mushrooms | | 2.00 | | Leeks, Julienned | | 1.00 | | Head Chicory, Washed & Dried | | 1.00 | | Head Radicchio | | | Washed & Dried | | 1.00 | bn | Arugula, Washed & Dried | | 4.00 | oz | Mache, Washed & Dried | | 4.00 | oz | Beet Greens | | 0.25 | c | Fresh Grapefruit Juice | | 1.00 | tb | Lime Juice | | 1.00 | tb | Lemon Juice | | 1.00 | | Pink Grapefruit | | | Peeled, Segmented | | --------- | FOR GARNISH --------- | | | Lemon And Lime Zest | | --------- | FOR GARNISH --------- |
Instructions:
Preheat oven to 350°F.
Bake chicken for 30 to 40 minutes, until juices run clear.
Debone meat; keep warm.
Heat 2 tablespoons walnut oil over medium heat; saute mushrooms and leeks quickly, about 1 minute.
Remove from pan and keep warm.
Divide the greens evenly among 6 plates.
Add the citrus juices to the saute pan and reduce by 1/2.
Remove from the heat and whisk in remaining walnut oil.
Put chicken, leeks, mushrooms, grapefruit on greens; top with dressing and garnish with zest.
Serve immediately.
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