Grilled Chicken & Mushroom Salad
Grilled Chicken & Mushroom Salad on Romesco Sauce is a harmonious blend of flavours and textures, perfect for any occasion. This dish combines the savory taste of grilled chicken and mushrooms with the rich, smoky undertones of Romesco sauce, creating a delightful culinary experience.
Ingredients
Romesco sauce:
- 3 medium red bell peppers
- 1 tbsp olive oil
- 75 g blanch almonds roughly chopped
- 75 g sun-dried tomatoes
- 1 clove garlic
- 1 tbsp sherry vinegar
- 1 tbsp sweet smoked paprika
- 1/2 tsp salt
- 60 g Olive oil
Salad:
- 2 large free-range chicken breasts
- 1 tsp 1 tsp sweet smoked paprika
- 1 tsp onion powder
- 250 g portabellini mushrooms sliced
- 1 tbsp sherry vinegar
- 150 g mixed lettuce leaves
- 125 g cherry tomatoes halves
- 100 g cucumber sliced
- 50 g edamame beans shelled
- 1 small shallot sliced thinly
- 2 limes halved, for serving
Instructions
For the Romesco Sauce:
- Preheat oven onto grill setting and move rack to top third.
- Slice peppers into quarters away from the seeds, removing any white membrane.
- Place pieces of skin side up on a baking tray.
- Drizzle with a little olive oil and rub into the peppers.
- Grill for 15 minutes until blistered, charred and soft.
- Quickly place peppers in a bowl and cover with cling film.
- Allow to steam until cool and then scrape the skins off with a knife.
- Place the rest of the ingredients, minus the olive oil, in a blender.
- Blend the ingredients together well and then slowly drizzle in the olive oil.
- A bit of texture in this sauce is lovely so do not blend too smooth. Taste to adjust seasoning. If you would like it smoother, add a splash of cold water and blend further.
- Set sauce aside in the fridge until serving.
For the rest of the salad:
- Heat a cast iron grill pan or braai.
- In a bowl - drizzle the chicken breasts with a little olive oil.
- Scatter over the paprika and onion powder.
- Season well with salt and pepper.
- Mix to coat well.
- Grill the chicken breasts until lightly charred and cooked through.
- Set aside to rest.
- Heat a large frying pan on medium-high heat.
- Add a drizzle of olive oil.
- When hot, add the mushrooms.
- Cook until golden brown.
- Season with salt, pepper and sherry vinegar.
To assemble the salad:
- Spread some Romesco sauce onto the bottom of four shallow bowls.
- Drizzle over a little olive oil.
- Slice chicken and add to a mixing bowl with the mushrooms and the rest of the salad ingredients.
- Toss briefly.
- Plate onto the Romesco sauce.
- Serve with a generous squeeze of fresh lime juice and enjoy!
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