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| Home -> [Chicken, Exotic, Poultry, Salads, Vegetables] -> [Warm chicken salad with wild mushrooms Recipe] |
Warm chicken salad with wild mushrooms
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Exotic, Poultry, Salads, Vegetables |
Rating: |
0 |
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Ingredients:
| 3
| | Whole Chicken Breasts | | 5
| tbsp | Walnut Oil | | 1
| lbs | Oyster Mushrooms | | 2
| | Leeks, Julienned | | 1
| | Head Chicory, Washed & Dried | | 1
| | Head Radicchio | | | Washed & Dried | | 1
| bunch | Arugula, Washed & Dried | | 4
| oz | Mache, Washed & Dried | | 4
| oz | Beet Greens | | 1/4
| cup | Fresh Grapefruit Juice | | 1
| tbsp | Lime Juice | | 1
| tbsp | Lemon Juice | | 1
| | Pink Grapefruit | | | Peeled, Segmented | | | FOR GARNISH | | | Lemon And Lime Zest |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Bake chicken for 30 to 40 minutes, until juices run clear. | | 3 | Debone meat; keep warm. | | 4 | Heat 2 tablespoons walnut oil over medium heat; saute mushrooms and leeks quickly, about 1 minute. | | 5 | Remove from pan and keep warm. | | 6 | Divide the greens evenly among 6 plates. | | 7 | Add the citrus juices to the saute pan and reduce by ? | | 8 | Remove from the heat and whisk in remaining walnut oil. | | 9 | Put chicken, leeks, mushrooms, grapefruit on greens; top with dressing and garnish with zest. | | 10 | Serve immediately. |
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