Ingredients
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1 - 2
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7
-
7
-
14
-
7
-
-
2
-
1
-
2
-
1
-
1
-
-
-
-
Directions
Mushroom and Shredded Chicken Salad, A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from ‘tossed: 200 fast, fresh and fabulous salads’ If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size Ideal for making on a busy week-night with a takeaway – or take out – roasted chicken BTW, 7 oz = 200g; 14 oz = 400g The lime and soy dressing could be made in advance , Excellent! Even my husband – Mr Ranch dressing and croutons loved it and said he’d gladly have it again Used chili sauce (didn’t have the sweet) and added green onions and slivered almonds Thanks!
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Steps
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1
Done
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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. |
|
2
Done
|
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. |
|
3
Done
|
Arrange the Salad Leaves in a Serving Dish and Toss Through the Remaining Dressing; Top With the Chicken and Mushrooms and Serve Warm. |
