Recipe - Warm Chicken Salad With Wild Mushrooms

3 Whole Chicken Breasts
5 tablespoon Walnut Oil
1 pound Oyster Mushrooms
2 Leeks, Julienned
1 Head Chicory, Washed & Dried
1 Head Radicchio
Washed & Dried
1 bn Arugula, Washed & Dried
4 ounce Mache, Washed & Dried
4 ounce Beet Greens
One fourth cup Fresh Grapefruit Juice
1 tablespoon Lime Juice
1 tablespoon Lemon Juice
1 Pink Grapefruit
Peeled, Segmented

FOR GARNISH
Lemon And Lime Zest

Preheat oven to 350øF. Bake chicken for 30 to 40 minutes, until juices run
clear. Debone meat; keep warm. Heat 2 tablespoons walnut oil over medium
heat; saute mushrooms and leeks quickly, about 1 minute. Remove from pan
and keep warm. Divide the greens evenly among 6 plates. Add the citrus
juices to the saute pan and reduce by 1/2. Remove from the heat and whisk
in remaining walnut oil. Put chicken, leeks, mushrooms, grapefruit on
greens; top with dressing and garnish with zest. Serve immediately. Source:
Metropolitan Home ~ May 1986

Posted to MMRecipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27,
1999