Roasted Portobello Chicken Salad

In a jar mix all ingredients for marinade until evenly combined.

Before marinating chicken, cut chicken into rectangular shape by trimming

all ends.

Marinade chicken and mushrooms for at least 6 hours.

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.

Combine all dressing ingredients in a jar or cruet, and shake

well until evenly combined.

Toss with mesculin, peppers and/or tomatoes, and pine nuts. Top with sliced mushrooms and serve with chicken.

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.

Top with sliced mushrooms. Sprinkle some reserved pine nuts on top of salad. Serve.