Warm Chicken Salad with Wild Mushrooms
- 3 Whole Chicken Breasts
- 5 tb Walnut Oil
- 1 lb Oyster Mushrooms
- 2 Leeks, Julienned
- 1 Head Chicory, Washed & Dried
- 1 Head Radicchio
- Washed & Dried
- 1 bn Arugula, Washed & Dried
- 4 oz Mache, Washed & Dried
- 4 oz Beet Greens
- 1/4 c Fresh Grapefruit Juice
- 1 tb Lime Juice
- 1 tb Lemon Juice
- 1 Pink Grapefruit
- Peeled, Segmented
--------------------------------FOR GARNISH--------------------------------
Lemon And Lime Zest
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 1/2. 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
Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27,
1999
Lemon And Lime Zest
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 1/2. 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
Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27,
1999
