From Our Food and Drink Archives

Chicken Salad with Mushrooms

Shred the chicken by hand for the best presentation of this salad; otherwise, slice it. Mix frisée, escarole and arugula for the salad or buy baby spinach.


3 skinless boneless chicken breasts, each 8 oz (250 g)
1 cup (250 mL) Assertive Salad Dressing (recipe follows), divided
8 large shiitake mushrooms
8 large oyster mushrooms
3 cups (750 mL) salad greens
½ cup (125 mL) chopped chives


  1. Trim chicken of any fat. Place in a dish and pour over ½ cup (125 mL) salad dressing. Marinate for 1 hour.
  2. Preheat grill or broiler to medium-high. Brush mushroom caps with some of the remaining salad dressing. Place mushrooms on grill and cook for 2 to 3 minutes per side, until tender. Slice half of the mushrooms, leaving the rest whole. Reserve.
  3. Grill chicken for about 5 minutes per side, until juices run clear. Remove chicken from grill and let cool. Cut into thin slices, toss with sliced mushrooms and stir in  ¼ cup (60 mL) salad dressing.
  4. Place greens on a platter. Toss with remaining salad dressing. Pile chicken mixture in centre. Place whole mushrooms around salad. Sprinkle with chives.
Serves 6

Assertive Salad Dressing


1 tbsp (15 mL) chopped shallots
1 tbsp (15 mL) chopped red onion
1 tbsp (15 mL) grainy mustard
1 tsp (5 mL) chopped garlic
½ cup (125 mL) olive oil
¼ cup (60 mL) red wine vinegar
Salt and freshly ground pepper
2 tbsp (30 mL) chopped parsley or other herb of choice


  1. Combine shallots, red onion, mustard and garlic. Whisk in olive oil and red wine vinegar. Season with salt and pepper. Stir in parsley.

Makes 1 cup (250 mL)



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