Warm Chicken Salad With Wild Mushrooms Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3: Whole Chicken Breasts,
5 tbsp: Walnut Oil,
1 lbs: Oyster Mushrooms,
2: Leeks, Julienned
1 Head: Chicory, Washed & Dried
1 Head: Radicchio,
Washed & Dried,
1 bunch: Arugula, Washed & Dried
4 ounce: Mache, Washed & Dried
4 ounce: Beet Greens,
1/4 cup: Fresh Grapefruit Juice,
1 tbsp: Lime Juice,
1 tbsp: Lemon Juice,
1: Pink Grapefruit,
Peeled, Segmented
FOR GARNISH
Lemon And Lime Zest,
Directions:
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. Source: Metropolitan Home
~ May 1986
Source from luhu.jp
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. Source: Metropolitan Home
~ May 1986
Source from luhu.jp