Warm chicken salad with garlic mushrooms
Warm chicken salad with garlic mushrooms is a main course that serves 2. One serving contains 556 calories, 25g of protein, and 36g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. A mixture of herb salad, thyme, chestnut mushroom, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free diet. If you like this recipe, take a look at these similar recipes: Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing, Warm Thanksgiving Salad of Clams, Mussels, and Mushrooms, and Warm Kale Salad with Caramelized Onions & Mushrooms.
Instructions
Preheat the oven to 220C/Gas 7/fan oven 200C. Rub the chicken pieces with the olive oil, salt and pepper, then put them skin side down in a small casserole or roasting tin. Roast in the oven for 30 minutes.
Remove from the casserole and set aside. Leave the oven on.
Spread the mushrooms, garlic and thyme in the casserole or tin and place the chicken pieces on top, this time skin side up.
Pour 200ml/7fl oz hot water around the chicken and return the casserole or tin to the oven for another 30 minutes, stirring and checking after 15 minutes that there is enough liquid to form a stock, as this will be the Everyday food dressing. If there isn't, add a little more hot water.
Remove the casserole from the oven and allow to cool slightly.
Using a fork and your fingers, finely shred the chicken into a bowl.
Add the mushrooms, garlic and all the juices from the casserole.
To serve, sprinkle the salad leaves into the mushroom and chicken mixture and gently toss them through so they just wilt a little in the warmth.
Serve the salad in a large bowl or on a platter, with some garlic bread on the side.