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

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