Mushroom Chicken Salad Recipes

Steps:

• Combine the mushrooms, chicken, celery and onions in a bowl.
• Seperately, whisk together the mayo, yogurt, oj, tarragon, Dijon, pepper and salt (if needed).
• Gently combine the dressing into the salad ingredients.
• Serve over torn romaine leaves.

Steps:

• Heat olive oil in a non stick frypan; add sliced fresh mushrooms; saute until nicely browned on both sides, about 10 minutes; Set aside to cool.
• Add the next 5 ingredients to a large bowl, from celery to lettuce, mix well.
• Scatter warm mushrooms over all, place chicken slices on top, sprinkle salt and freshly ground course pepper over all.
• We prefer ours with just the salt and pepper, if you prefer, add your choice of salad dressing.

Steps:

• 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.

Steps:

• Preheat the oven to 220C/Gas 7/fan oven 200C. Rub the chicken pieces with the olive oil, salt and pepper, then put them skin side down in a small casserole or roasting tin. Roast in the oven for 30 minutes. Remove from the casserole and set aside. Leave the oven on.
• Spread the mushrooms, garlic and thyme in the casserole or tin and place the chicken pieces on top, this time skin side up. Pour 200ml/7fl oz hot water around the chicken and return the casserole or tin to the oven for another 30 minutes, stirring and checking after 15 minutes that there is enough liquid to form a stock, as this will be the Everyday food dressing. If there isn't, add a little more hot water. Remove the casserole from the oven and allow to cool slightly.
• Using a fork and your fingers, finely shred the chicken into a bowl. Add the mushrooms, garlic and all the juices from the casserole. Mix well and season.
• To serve, sprinkle the salad leaves into the mushroom and chicken mixture and gently toss them through so they just wilt a little in the warmth. Serve the salad in a large bowl or on a platter, with some garlic bread on the side.

Steps:

• Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
• Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
• Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
• Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

Steps:

• Sprinkle chicken with salt and pepper.
• In a large skillet over medium-high heat, heat oil until hot; add chicken and carrots; cook, stirring frequently, until chicken is opaque but still pink, about 2 minutes.
• Add mushrooms; cook, stirring constantly, until mushrooms are softened, about 2 minutes.
• Stir in wine; cook about 1 minute.
• Using a slotted spoon, remove chicken and vegetable mixture to a serving bowl; set aside.
• Heat juices in skillet over high heat until reduced to 1 T, about 3 minutes.
• Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes.
• Just before serving add cucumbers and toss with Tarragon Salad Dressing.
• Serve on lettuce leaves.
• Tarragon Salad Dressing: In a small bowl, combine oil, vinegar, mayo, tarragon, salt and pepper.
• Mix well before using.