Warm Chicken Salad With Wild Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Fruits | Chicken, Salads, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | Whole Chicken Breasts | |
| 5 | T | Walnut Oil |
| 1 | lb | Oyster Mushrooms |
| 2 | Leeks, Julienned | |
| 1 | Head Chicory, Washed & Dried | |
| 1 | Head Radicchio | |
| Washed & Dried | ||
| 1 | Arugula, Washed & Dried | |
| 4 | oz | Mache, Washed & Dried |
| 4 | oz | Beet Greens |
| 1/4 | c | Fresh Grapefruit Juice |
| 1 | T | Lime Juice |
| 1 | T | Lemon Juice |
| 1 | Pink Grapefruit | |
| Peeled, Segmented | ||
| Lemon And Lime Zest | ||
| 1/2 | ove from the heat and whisk in remaining walnut oi, ove from the heat and whisk in remaining walnut oil. Put |
INSTRUCTIONS
Preheat oven to 350øF. 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 chicken, leeks, mushrooms, grapefruit on greens; top with dressing and garnish with zest. Serve immediately. Source: Metropolitan Home ~ May 1986 Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 123
Total Fat: 14g
Cholesterol: 48.7mg
Sodium: 152.7mg
Potassium: 826.7mg
Carbohydrates: 20.2g
Fiber: 4.2g
Sugar: 9g
Protein: 21.9g