Mushroom Salad with Greens and Grilled Chicken

Name: Mushroom Salad with Greens and Grilled Chicken
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 250g Butterscotch Oyster Mushrooms, sliced lengthwise; 4 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 3 cloves garlic, minced; 1/2 teaspoon thyme, chopped; 2 tablespoons fresh chopped parsley; 1/4 teaspoon salt and pepper, or to taste; 1/2 teaspoon red chilli pepper flakes, optional; 2 handfuls of arugula or mixed salad greens; 100g grilled chicken breast, sliced; 2 tablespoons toasted pine nuts; 50g crumbled feta cheese

Mushroom Salad with Greens and Grilled Chicken

Xotic Mushrooms

Rated 5.0 stars by 1 users

Servings

Prep Time

45 minutes

Cook Time

10 minutes

Calories

250

Elevate your culinary escapades with our tantalizing Mushroom Salad, a symphony of textures and flavors that harmoniously blend together.

Crafted with love and intent, this dish is a testament to how simple ingredients, when paired right, can create gastronomic magic.

Whether you're a salad aficionado or just venturing into the world of greens, this recipe is bound to captivate your palate.

Ingredients

250g Butterscotch Oyster Mushrooms, sliced lengthwise
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
3 cloves garlic, minced
1/2 teaspoon thyme, chopped
2 tablespoons fresh chopped parsley
1/4 teaspoon salt and pepper, or to taste
1/2 teaspoon red chilli pepper flakes, optional
2 handfuls of arugula or mixed salad greens
100g grilled chicken breast, sliced
2 tablespoons toasted pine nuts
50g crumbled feta cheese

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Directions

Prepare the Marinade:
In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, chopped thyme, half of the fresh parsley, salt, pepper, and red chilli flakes, if using.
Marinate the Mushrooms:
Add the cleaned and sliced mushrooms to a large salad bowl. Pour over the marinade, ensuring mushrooms are well-coated.
Let them marinate for 30 minutes, either in the refrigerator or at room temperature.
Grill the Chicken:
While the mushrooms are marinating, season your chicken breast with salt and pepper and grill for about 5 minutes on each side or until fully cooked through.
Once done, slice it thinly.
Assemble the Salad:
In a separate large bowl, combine the marinated mushrooms, salad greens, grilled chicken slices, toasted pine nuts, and crumbled feta.
Serve:
Toss the salad well to combine. Serve it in individual bowls, garnished with the remaining fresh parsley and a drizzle of olive oil, if desired.

Recipe Note

If you're vegan, skip the chicken and feta. Instead, add grilled tofu or chickpeas for protein.
Always ensure you're using fresh mushrooms. If you're gathering wild mushrooms, always confirm they're safe to eat.
Toasting pine nuts enhances their flavor. Ensure you don’t overtoast them; a light golden brown is perfect.

Conclusion

There's a reason why the simplest of dishes often leave the most lasting impressions, and our Mushroom Salad stands testament to that.

Combining the earthiness of mushrooms, the succulence of grilled chicken, and the freshness of greens, this dish offers a melody of flavors that sing in perfect harmony.

Perfectly balanced with nutrition and flavor, this salad is not just food - it's an experience. Whether it's a BBQ, brunch, or a simple weekday meal, let this dish be the showstopper on your table.

As you savor the last bite, we hope you're left with not just a satiated appetite, but a cherished culinary memory.