Grilled Chicken & Mushroom Salad

Été 2009
food and drink

BY: Emily Richards

Hearty and tasty, summertime salads are perfect for side dishes but also work well as a main course. This salad fits the bill. Earthy mushrooms and rosemary-infused chicken are a match made for a backyard deck party for friends and family. Chicken, mushrooms and dressing can be covered and refrigerated for up to 1 day.

1⁄3 cup (75 mL) extra virgin olive oil
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) chopped fresh rosemary
1 clove garlic, minced
2 boneless skinless chicken breasts
6 oz (175 g) oyster mushrooms, trimmed
4 oz (125 g) shiitake mushrooms, stemmed
8 cups (2 L) mixed greens
2 tbsp (25 mL) lemon juice
2 tsp (10 mL) grainy mustard
Salt and freshly ground pepper

1. In a large bowl, combine 2 tbsp (25 mL) of the oil, mustard, rosemary and garlic. Add chicken and turn to coat well. Place on greased grill over medium-high heat and grill chicken, turning once, for about 12 minutes in total or until no longer pink inside. Remove to cutting board and slice thinly.

2. Toss mushrooms with 1 tbsp (15 mL) of the oil and place on greased grill over medium-high heat. Grill, turning once, for about 5 minutes in total or until tender and golden. Remove to plate.

3. Place greens on large platter and top with sliced grilled chicken and mushrooms.

4. Whisk together remaining oil, lemon juice, grainy mustard, salt and pepper to taste and drizzle over salad.

TIP: Use leftover grilled chicken or steak for this recipe.

Serves 4 to 6

What to Serve