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Roasted Portobello Chicken Salad
Recipe By Esther Deutsch
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- Cooking and Prep: 7 h
- Serves: 6
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Contains:
Ingredients (16)
Main ingredients
Marinade
Salad Dressing
Start Cooking
To Prepare the Chicken and Mushrooms
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In a jar mix all ingredients for marinade until evenly combined.
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Before marinating chicken, cut chicken into rectangular shape by trimming
all ends.
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Marinade chicken and mushrooms for at least 6 hours.
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Preheat oven or grill to 450°F. Roast or grill mushrooms gill side down for 20 minutes.
Grill chicken on indoor or outdoor grill on high heat for approximately 6-8 minutes per
side.
To Prepare the Salad
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Combine all dressing ingredients in a jar or cruet, and shake
well until evenly combined.
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Toss with mesculin, peppers and/or tomatoes, and pine nuts. Top with sliced mushrooms and serve with chicken.
To Serve
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When ready to serve, place grilled chicken on a plate. Place four bamboo skewers on each corner of chicken. Fill with salad, being carefully not to overfill.
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Top with sliced mushrooms. Sprinkle some reserved pine nuts on top of salad. Serve.
