Warm chicken salad with wild mushrooms
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Whole Chicken Breasts | |
| 5 | tablespoons | Walnut Oil |
| 1 | pounds | Oyster Mushrooms |
| 2 | Leeks, Julienned | |
| 1 | Head Chicory, Washed & Dried | |
| 1 | Head Radicchio | |
| Washed & Dried | ||
| 1 | bunch | Arugula, Washed & Dried |
| 4 | ounces | Mache, Washed & Dried |
| 4 | ounces | Beet Greens |
| ¼ | cup | Fresh Grapefruit Juice |
| 1 | tablespoon | Lime Juice |
| 1 | tablespoon | Lemon Juice |
| 1 | Pink Grapefruit | |
| Peeled, Segmented | ||
| Lemon And Lime Zest | ||
Directions
FOR GARNISH
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 ½. 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