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Looks wonderful.
Myra
Receta Main Dish Salad With Grilled Chicken Breast and Portobello Mushroom
 Grilled Chicken Breast and Portobello Mushroom Salad. |
 Salad components. |
 Grill components. |
 Preheat grill to high heat. |
 Grill for about 15 minutes until the chicken is firm to the touch. |
 Allow chicken to rest before slicing. |
 Slice chicken, mushroom and bell pepper. |
 Complete salad assembly. Serve with Creamy Italian Dressing at the table. |
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This is a main dish salad comprised of ingredients I needed to use up in the refrigerator. It makes two huge main dish salads. It may be too much for some but could be split to make four smaller portions for a light meal. The combination of marinated mushrooms and banana pepper with the sweet dressing makes for an interesting contrast of flavors. I served the salad with herbed Foccacia that needed to be used.
For a wine I chose a white with a soft forefront and a slightly citrus finish to compliment the acid in the salad. Fenestra's Livermore Valley 2011 Semillon was a good pairing.
Ingredientes
- 2 ea chicken breast, boneless and skinless (6-7 oz each)
- 1 ea red bell pepper, seeded and quartered
- 1 ea Portobello mushroom, stemmed, gilled and cut in half
- 1 ea avocado, peeled, seeded and cut into eight wedges, (store in lemon water until ready to use)
- 4 oz baby spinach
- 6 oz butter lettuce
- 10 ea marinated mushrooms (link is provided below)
- 1 1/2 oz pickled banana peppers, cut into thin rings
- 4 oz fresh mozzarella (Ovoline) cut into chunks
- 12 ea plulm tomatoes
- 1 cup Creamy Italian Dressing (link is provided below)
Direcciones
- Preheat grill to high heat. Cook chicken breasts, red bell pepper and mushroom until done. About 15 minutes over high heat. Set aside to rest a couple of minutes before slicing the chicken.
- While grilling the chicken and vegetables assemble the remaining ingredients in two large bowls.
- Slice the chicken, bell pepper, mushroom and arrange on top of each of the two salads.
- Serve with Creamy Italian Dressing at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 679g | |
| Recipe makes 2 servings | |
| Calories 927 | |
| Calories from Fat 620 | 67% |
| Total Fat 69.75g | 87% |
| Saturated Fat 17.97g | 72% |
| Trans Fat 0.17g | |
| Cholesterol 134mg | 45% |
| Sodium 2438mg | 102% |
| Potassium 1736mg | 50% |
| Total Carbs 30.99g | 8% |
| Dietary Fiber 9.2g | 31% |
| Sugars 16.13g | 11% |
| Protein 49.91g | 80% |
Menus and Pairings
Evaluaciones
20 de Enero de 2013
Comentarios
24 de Enero de 2013GGSA! This is a salad masterpiece! Love your picture tutorials and presentation. Thanks for inspiring me with a "Try Soon" recipe.
