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Nutrition Facts
Serving Size 1 (184g) Recipe makes 4 servings The following items or measurements are not included below: 7 ounces mixed salad greens sweet chili sauce red wine vinegar
Calories 246
Calories from Fat 176		(71%)
Amount Per Serving		%DV
	Total Fat 19.6g	30%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 11.2g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 299mg		12%
Potassium 458mg		13%
Total Carbohydrate 4.3g		1%
	Dietary Fiber 1.1g	4%
	Sugars 1.9g
Protein 14.9g		29%
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Mushroom and Shredded Chicken Salad

Recipe #326636 | 15 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Sep 22, 2008

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.

SERVES 4 (change servings and units)

Ingredients

1-2 tablespoon olive oil
7 ounces button mushrooms
7 ounces mushrooms, mixed, such as Swiss brown and shiitake, larger ones halved
14 ounces chicken, cooked, warm, shredded
7 ounces mixed salad greens

LIME AND SOY DRESSING

2 tablespoons lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
1 tablespoon sweet chili sauce
1 tablespoon red wine vinegar

Directions

1
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
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
Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.

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Featured Reviews for This Recipe

From: Cheese Head

On May 2, 2009

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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From: I'mPat

On Feb 22, 2009

WOW not only delicious but very filling. I scaled this back to 1 serve and used porterbello mushrooms which I thickly sliced. I didn't have lime so had to used lemon juice but it was very tasty and very filling. I used a mix of baby salad leaves, a little grated carrot and some cherry tomatoes halved, a great lunch, thank you bluemoon downunder, made for ZAAR STARS TAG GAME.

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From: Lainey6605

On Feb 9, 2009

I really liked this salad. I'm not a big fan of Asian food, but I enjoyed this one. It was simple to make and tasted great. Thanks for sharing. Made for Gimme 5 tag.

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From: Brooke the Cook in WI

On Jan 26, 2009

Really enjoyed this Asian salad. It was a flash to prepare and was a recipe that I could easily half. I loved the zippy Asian dressing, which I had dumped altogether in with the chicken and mushroom mixture. We ate as a main meal tonight, it was enough to fill the two of us right up.

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