Mushroom Chicken Salad Recipe Video | RadaCutlery.com

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein at a lower cost.

Prepare portobello mushroom caps, keeping the gills in and removing part of the stem.

In a bowl, combine 1/4 cup balsamic vinegar, extra virgin olive oil, salt, black pepper, and garlic to create a marinade.

Place the mushroom caps in a plastic bag or bowl, add the marinade, and shake well.

In another bowl, mix organic Greek yogurt with salt, black pepper, white wine vinegar, garlic, oregano, and extra virgin olive oil to create a chicken marinade.

Coat the chicken breasts with the marinade and let them sit in the fridge for up to 12 hours if possible.

Slice roasted red and yellow peppers into strips.

Heat a grill pan and place the chicken breasts and mushroom caps on it, cooking until done.

Slice the cooked chicken into thin strips.

Assemble the salad starting with the portobello mushroom as the base, adding mixed greens on top.

Add the sliced chicken and roasted red peppers on top of the greens.

Sprinkle toasted pine nuts over the salad and drizzle with reserved mushroom marinade as dressing.

Top with creamy goat cheese before serving.

Equipment Needed

Spice Level:

Allergens