Marinated mushroom and chicken salad
Increase your vitamin D intake this winter with this delicious salad.
Photo: Power of Mushrooms
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1/3 cup olive oil
1 long red chilli, finely chopped
1 long green chilli, finely chopped
2 limes, juiced
1 tsp caster sugar
400g button mushrooms, quartered
1 barbecue chicken, skin removed, flesh shredded
1 bunch rocket, shredded
Combine the oil, red and green chilli in a medium frying pan over medium heat. Cook, stirring often for 4 minutes until the oil is hot. Remove from the heat, add lime juice, caster sugar and season with salt and pepper.
Place the mushrooms in a large bowl, pour over three-quarters of the warm chilli oil dressing and toss well to coat the mushrooms. Cover and set aside for 30 minutes, tossing every 10 minutes to marinade.
Stir the chicken and rocket into the mushrooms and toss well to combine.
Spoon into serving bowls, drizzle with remaining dressing. Season with salt & pepper and serve.
This recipe was brought to you by Power of Mushrooms.