Mushroom and Shredded Chicken Salad


1-2 TBSP olive oil
¼ cup button mushrooms
¼ cup mushrooms, mixed, such as Swiss brown and shiitake, larger ones halved
1 lb chicken, cooked, warm, shredded
1 cup mixed salad greens


2 TBSP lime juice
1 TBSP soy sauce
2 TBSP olive oil
1 TBSP sweet chili sauce
1 TBSP red wine vinegar


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.
Calories 246 Fat 19g Carbohydrates 4g Protein 14g Sugar 2g
© Niki Martino. All Rights Reserved. | Site MapPowered by AgileSite Lite