Warm chicken salad with garlic mushrooms
Warm chicken salad with garlic mushrooms is a dairy free recipe with 2 servings. One serving contains 556 calories, 25g of protein, and 36g of fat. For $2.45 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 7 people have tried and liked this recipe. It works well as a rather inexpensive main course. If you have chicken legs, olive oil, salad mix, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. With a spoonacular score of 61%, this dish is good. 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 are very similar to this recipe.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
2 large chicken legs or 4 large thighs
2 tbsp olive oil
100g shiitake or chestnut mushroom, sliced
4 garlic cloves, crushed
1 tsp fresh thyme
140g bag herb salad
garlic bread, to serve
Equipment:
oven
bowl
Cooking instruction summary:
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. Mix well and season. 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.
Step by step:
1. 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.
2. Remove from the casserole and set aside. Leave the oven on.
3. Spread the mushrooms, garlic and thyme in the casserole or tin and place the chicken pieces on top, this time skin side up.
4. 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.
5. Remove the casserole from the oven and allow to cool slightly.
6. Using a fork and your fingers, finely shred the chicken into a bowl.
7. Add the mushrooms, garlic and all the juices from the casserole.
8. Mix well and season.
9. 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.
10. Serve the salad in a large bowl or on a platter, with some garlic bread on the side.
Nutrition Information:
covered percent of daily need
