Bal­samic mush­room, chicken and rocket salad

Pilbara News - - Lifestyle - Recipes sup­plied by Fresh Fi­nesse

Prepa­ra­tion: 10 min­utes + Cook­ing: 10 min­utes Serves: 4


4 (about 100g each) flat mush­rooms, thickly sliced 500g chicken ten­der­loins, thickly sliced

1⁄3 cup olive oil (plus ex­tra for greas­ing) 2 tbsp bal­samic vine­gar 2 cloves gar­lic, crushed 2 tbsp sweet chilli sauce Salt and freshly ground black pep­per, to taste 1 bunch rocket, trimmed, washed and dried


Place the mush­rooms and chicken into a large bowl. To make the mari­nade, com­bine the oil, bal­samic vine­gar, gar­lic, sweet chilli sauce, salt and pep­per in a screw-top jar. Shake well to com­bine. Pour the mari­nade over the mush­rooms and chicken and toss gen­tly to com­bine. Cover with plas­tic wrap and re­frig­er­ate for 30 min­utes. Lightly grease a bar­be­cue plate with oil and pre­heat on medium. Spoon the mush­room and chicken mix­ture on to the bar­be­cue plate and cook, toss­ing fre­quently, for 6 min­utes or un­til the chicken is cooked through. Re­move to a large bowl to cool for 10 min­utes. Gen­tly toss the rocket leaves through the mush­rooms and chicken. Spoon on to serv­ing plates and serve im­me­di­ately. Tip: For a more pro­nounced chilli flavour, add a finely chopped bird’s eye chilli to the mari­nade.

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