Mushroom and Shredded Chicken Salad
At a Glance
- Prep
- 10 minutes
- Cook
- 5 minutes
- Total
- 15 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- One Dish Meal
- Salads
- Side Dish
- Asian
- Australian
- Vietnamese
- Sautéed
- Easy
Dietary
- Egg-free
- Lactose Free
Allergens
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from 'tossed: 200 fast, fresh and fabulous salads'. If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size. Ideal for making on a busy week-night with a takeaway - or take out - roasted chicken. BTW, 7 oz = 200g; 14 oz = 400g. The lime and soy dressing could be made in advance.
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Equipment
Pan, large bowl, small jug or bowl, serving dish
Ingredients
- 1 -2 tablespoon olive oil
- 7 ounces button mushrooms
- 7 ounces mushrooms, mixed, such as Swiss brown and shiitake, larger ones halved
- 14 ounces chicken, cooked, warm, shredded
- 7 ounces mixed salad greens
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 tablespoon sweet chili sauce
- 1 tablespoon red wine vinegar
Instructions
Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken.
Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms.
Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.
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