Warm Chicken Salad with Wild Mushrooms
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Yield: 6 Ready in 1 hours
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|4 ozBeet Greens|
|1 HeadRadicchio; Washed & Dried|
|4 ozMache; Washed & Dried|
|1 tbLime juice|
|1 tbLemon juice|
|1 Pink Grapefruit; Peeled, Segmented|
|2 Leeks; Julienned|
|3 WholeChicken Breasts|
|5 tbWalnut Oil|
|1 lbOyster Mushrooms|
|zest of 1 lemon and lime|
|1/4 cFresh Grapefruit Juice|
|1 HeadChicory; Washed & Dried|
|1 bnArugula; Washed & Dried|
Warm Chicken Salad with Wild Mushrooms Preparation
Preheat oven to 350F. 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 email@example.com on Apr 27, 1999
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