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Name: Warm Chicken Salad with Wild Mushrooms
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 oz Beet Greens; 1 Head Radicchio Washed & Dried; 4 oz Mache Washed & Dried; 1 tb Lime juice; 1 tb Lemon juice; 1 Pink Grapefruit Peeled, Segmented; 2 Leeks Julienned; 3 Whole Chicken Breasts; 5 tb Walnut Oil; 1 lb Oyster Mushrooms; zest of 1 lemon and lime; 1/4 c Fresh Grapefruit Juice; FOR GARNISH; 1 Head Chicory Washed & Dried; 1 bn Arugula Washed & Dried

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INGREDIENTS

4 oz Beet Greens
1 Head Radicchio ; Washed & Dried
4 oz Mache ; Washed & Dried
1 tb Lime juice
1 tb Lemon juice
1 Pink Grapefruit ; Peeled, Segmented
2 Leeks ; Julienned
3 Whole Chicken Breasts
5 tb Walnut Oil
1 lb Oyster Mushrooms
zest of 1 lemon and lime
1/4 c Fresh Grapefruit Juice
FOR GARNISH
1 Head Chicory ; Washed & Dried
1 bn Arugula ; Washed & Dried

Servings

INSTRUCTIONS

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 waynej@mail.austasia.net on Apr 27, 1999

NOTES

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Warm Chicken Salad with Wild Mushrooms

4 oz Beet Greens 
1 Head  Radicchio Washed & Dried
4 oz Mache Washed & Dried
1 tb Lime juice 
1 tb Lemon juice 
1  Pink Grapefruit Peeled, Segmented
2  Leeks Julienned
3 Whole  Chicken Breasts 
5 tb Walnut Oil 
1 lb Oyster Mushrooms 
  zest of 1 lemon and lime 
1/4 c Fresh Grapefruit Juice 
  FOR GARNISH 
1 Head  Chicory Washed & Dried
1 bn Arugula Washed & Dried

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 waynej@mail.austasia.net on Apr 27,  1999

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Nutrition

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Serving Size: 1 Serving (322g)
Recipe Makes: 6

Calories: 329
Calories from Fat: 179 (54%)

Amt Per Serving		% DV

	Total Fat 19.9g	27 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 9g
Cholesterol 55.7mg		17 %
Sodium 121.4mg		4 %
Potassium 851.4mg		22 %
Total Carbohydrate 15.9g		5 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 12.1g
Protein 22.2g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 329

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