Warm Mushroom And Chicken Salad Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Season the chicken all over with salt, pepper, smoked paprika and the lemon zest.
• In a large cast-iron skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chicken to the skillet skin-side down. Lower the heat to medium and cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken skin-side up to the prepared baking sheet. Bake until an instant-read thermometer inserted in the thickest part of one breast registers 155 degrees F, about 20 minutes. Transfer the chicken to a plate and let rest for 5 minutes. (The internal temperature will rise to about 165 degrees F during resting.)
• Meanwhile, in the same skillet, melt the butter with the rendered chicken fat over medium heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 10 to 12 minutes. Season the mushrooms with salt and pepper. Transfer to a large bowl and tent with foil.
• In a small bowl, whisk the vinegar, shallot, mustard, thyme and honey together. Gradually whisk in the remaining 3 tablespoons of oil; season the dressing with salt and pepper.
• Transfer the mushrooms to a serving bowl. Add half the dressing and mix well. Add the spinach and arugula and the remaining dressing and toss to coat. Transfer the salad and chicken to a platter. Serve with the lemon wedges.

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:

• 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 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

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.

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.