Food feature: Warm Mushroom and Chicken Salad
A stir-fry that becomes a salad with the addition of warm vinaigrette dressing that enhances the flavours. For added pizzazz, top salad with crumbled goat cheese.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
1/2 cup/125 mL chicken or vegetable broth
1/4 cup/50 mL balsamic vinegar
2 large cloves garlic, minced
1 lb/500 g boneless, skinless chicken breasts
1/4 cup/50 mL vegetable oil, divided
1 1/2 tsp/7 mL EACH coriander and cumin
1 lb/500 g sliced mushrooms
1/2 cup/125 mL EACH thin carrot and red pepper strips (2"/5 cm)
Freshly ground black or cayenne pepper to taste
6 cups/1.5 mL mixed salad greens
crumbled goat cheese (optional)
In a measuring cup or small bowl combine broth, vinegar and garlic, set aside
for vinaigrette. Cut chicken into 1/2"(2.5 cm) cubes. In large non-stick
skillet, heat 2 tbsp (25 mL) oil with coriander and cumin over medium to high
heat. Sauté chicken about 3 minutes. Add remaining oil and mushrooms,
carrot and red pepper; stir-fry 3 to 5 minutes or until tender-crisp. Stir in
vinaigrette and heat just until warm; add peppr to taste. Divide greens equally
on serving plates. Spoon mixture with dressing on top of greens; sprinkle with
goat cheese if desired.
Makes 4 servings.
TIP: 1 lb/500g = 6 cups/1.5 L sliced mushrooms
"Funding for this project has been granted through the
Canada-Ontario Research and Development Program, as funded by Agriculture and
Agri-Food Canada and the Ontario Ministry of Agriculture, Food and Rural Affairs"