GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD
Make and share this Grilled Chicken and Shiitake Mushroom Salad recipe from Food.com.
Provided by Jimijoe 43
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix 1 oz chicken broth with the arrowroot.
- Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
- Turn down heat and simmer for 10 minutes.
- Add the chicken broth/arrowroot mixture.
- Simmer until mixture thickens, stirring constantly.
- Remove from heat and cool.
- Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
- Put the mushrooms in a bowl and pour the above mixture over them.
- Mix and refrigerate for 1 hour.
- Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
- Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
- Put the spinach in a large serving bowl.
- Grill the mushrooms over high heat until soft (save the marinade).
- Cut the grilled mushrooms in quarters.
- Grill the chicken about 1 minute on each side.
- Add the chicken and mushrooms to the serving bowl with the spinach.
- Pour the marinade over and toss.
- Add the red peppers, raisins and cashews.
- Crumble in the goat cheese.
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