Grilled Chicken And Shiitake Mushroom Salad Recipes

GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD

Steps:

• Mix 1 oz chicken broth with the arrowroot.
• Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
• Turn down heat and simmer for 10 minutes.
• Add the chicken broth/arrowroot mixture.
• Simmer until mixture thickens, stirring constantly.
• Remove from heat and cool.
• Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
• Put the mushrooms in a bowl and pour the above mixture over them.
• Mix and refrigerate for 1 hour.
• Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
• Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
• Put the spinach in a large serving bowl.
• Grill the mushrooms over high heat until soft (save the marinade).
• Cut the grilled mushrooms in quarters.
• Grill the chicken about 1 minute on each side.
• Add the chicken and mushrooms to the serving bowl with the spinach.
• Pour the marinade over and toss.
• Add the red peppers, raisins and cashews.
• Crumble in the goat cheese.

GRILLED CHICKEN BREASTS WITH SHIITAKE MUSHROOM VINAIGRETTE

Steps:

• Heat the grill to high.
• Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop.
• Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving.
• Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.

CRUNCHY CHICKEN SALAD WITH SHIITAKE MUSHROOMS, SPICY SESAME DRESSING AND PEANUTS

Steps:

• Make dressing:
• Whisk vinegar and mustard in medium bowl. Gradually whisk in both oils, then soy sauce. Mix in green onions and crushed red pepper. Season to taste with salt and pepper.
• Make salad:
• Combine cucumbers, carrots and mint in large bowl. (Dressing and salad can be made 4 hours ahead. Cover seperately and chill. Bring to room temerature before using.)
• Place chicken and mushrooms in large glass baking dish. Pour 1/2 cup plus 2 tablespoons dressing over and turn to coat. Cover; chill 30 minutes to 1 hour.)
• Prepare barbeque (medium heat). Remove chicken and mushrooms from marinade; sprinkle with salt and pepper. Grilled chicken until cooked through, about 4 minutes per side. Transfer to work surface. Grill mushrooms until tender, about 2 minutes per side. Pour enough dressing over salad to coat and toss gently to blend. Season with salt and pepper. Transfer to large platter. Halve mushrooms and tuck in among chicken slices. Drizzle chicken with remaining dressing. Sprinkle with nuts and serve.

GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE

Steps:

• Make chicken:
• Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
• Make sauce:
• Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.
• Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.
• Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
• Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.

KELLEIGH'S WARM SHIITAKE MUSHROOM SALAD

Steps:

• Slice red onion.
• Remove stems from shiitakes and clean.
• Combine oils, vinegar, garlic, scallion, salt, and pepper and mix.
• Add sliced onions and shiitakes into marinade and mix.
• Allow to sit out at room temperature for at least 1/2 an hour.
• Allow grill to heat to medium-high heat.
• Grill mushrooms until there are grill marks and they are soft.
• Grill the onions until tender and starting to caramelize.
• Place back in bowl with marinade and toss.
• Serve warm.

GRILLED CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES

Steps:

• Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
• Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
• Do ahead
• Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
• Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
• Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Noodle Salad.
• Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
• Editor's note: This recipe has been updated as a part of our archive repair project.

SHIITAKE SALAD WITH SESAME-GINGER VINAIGRETTE

Steps:

• In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside., Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently., In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.

GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS

Steps:

• Melt the butter in a nonstick skillet over medium-high heat.
• Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
• Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.
• Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
• Remove from the heat and keep warm.
• Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
• Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
• Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
• (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
• Place a chicken breast on each plate and serve topped with the sauteed mushrooms.