Recipe: chicken salad with marinated mushrooms
Chicken salad with marinated mushrooms
Serves 4 – 6
Mushrooms are like little sponges, making them perfect for marinating, as they can easily absorb the wonderful flavours.
This combination of balsamic vinegar, fresh herbs and mustard is divine with the nuttiness of brown mushrooms. The marinade also serves as a tasty dressing for the salad.
60 ml (¼ cup) balsamic vinegar
30 ml (2 tbsp) lemon juice
90 ml (6 tbsp) olive or avocado oil
15 ml (1 tbsp) wholegrain mustard
20 ml (4 tsp) each chopped fresh basil and Italian parsley
500 g large brown mushrooms, thickly sliced
15 ml (1 tbsp) olive or avocado oil
4 small chicken breast fillets
lemon juice and salt to taste
150 g green beans, halved widthwise
handful baby cos or butter lettuce leaves
handful fresh basil leaves and Italian parsley
shavings of white cheddar or pecorino cheese
2 large handfuls sunflower seeds, toasted (see tip)
- Marinated mushrooms: Mix all the marinade ingredients together, except the mushrooms, and season to taste with black pepper.
- Heat a large frying pan over a medium heat.
- Sauté mushrooms, without any oil, in batches until just soft and cooked through, but still plump. Add the hot mushrooms to the marinade and stir to coat the mushrooms. Repeat with the rest of the mushrooms and allow to cool down in the marinade. Marinate for at least 30 minutes.
- Salad: Heat oil in a frying pan over a medium heat and fry chicken on both sides until golden brown, but not cooked. Season to taste with lemon juice, salt and pepper.
- Reduce the heat, cover with a lid and simmer for 5-7 minutes or until the chicken is just cooked, but still juicy. Allow to cool slightly, before shredding the chicken into chunky strips.
- Place green beans in a shallow dish and cover with boiling water. Allow to stand for a few minutes to blanch, drain and rinse with cold water.
- Place lettuce, herbs, green beans and chicken on a salad platter or in individual bowls. Spoon mushrooms with some of the marinade on top. Add cheese and a sprinkle of sunflower seeds. No extra salad dressing is needed, as the marinade is flavourful enough and serves as a dressing.
- Toasted sunflower seeds: toast seeds over a medium heat in a frying pan without any oil, until golden brown. To prevent burning, toss the pan while toasting and remove the seeds from the pan as soon as they are aromatic.
- Any leftover marinated mushrooms can be enjoyed in another salad, on sandwiches or stirred into couscous. It is also delicious as an accompaniment with chicken or meat.
- Leftover marinated mushrooms can be stored in a glass jar in the fridge for a week or two.