Chef Benny Doro

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0 Mushroom and Chicken Salad

Feb 17

Mushroom and Chicken Salad (Custom)
From the what did I make for lunch today files here is a simple delicious salad I made for lunch and I made it while on the phone and in between calls. In fact I was speaking a colleague who said “it’s expensive to eat healthy” I was like you’re kidding right. I hear this a lot from college kids as well. They think McDonalds or TGI Mcfunsters is cheap healthy food and it could not be farther from the truth. Pretty much any salad off either of those menus will run you into the 700-1200 calorie group and as much as 60 grams of fat and a $12 to $18 dollar price tag. While explaining this to him on the phone I made this salad which took me 13 min from start to finish. It was beautiful, vibrant, healthy and delicious and will give me amazing energy for the rest of the day.

Mushroom and Chicken Salad

On 17/02/2011 (Thursday) at 2:27 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/6xtjg4a

Details

  • Prep Time:
    5 min
  • Cook Time:
    13 min
  • Ready Time:
    18 min

Servings

1 servings

Ingredients

  • Tablespoon light soy sauce
  • Teaspoon honey
  • Tablespoon water
  • Dash of sesame oil
  • Dash of rice wine vinegar
  • Sesame seeds
  • ½ teaspoon shiracha sauce
  • Bib Lettuce
  • One tomato
  • ½ cup Shitake or button mushrooms
  • 3 oz Skinless chicken breast or thigh
  • Olive oil
  • Kosher salt
  • Fresh cracked pepper

Directions

I combined the ingredients to make a braising sauce as listing above.

I then cut up the chicken and mushrooms to be equal bit size pieces. I preheat my toaster over to 400 degrees. I put some olive oil in the bottom of a small pan and add the chicken mushrooms and braising sauce and stir. Cover with foil and place in the oven.

I washed and tore up the lettuce and cut the tomato and put in a nice shallow salad bowl. I drizzled some olive oil and a squeeze of lemon juice on. I then seasoned with black pepper and kosher salt to taste I check the chicken and mushrooms in the pan after 7 min and take the foil off and give the chicken a good stir.

Back in the oven until the liquid is tight in the pan and has nicely coated the chicken and mushrooms. I placed the chicken and mushrooms on the salad and sprinkled with toasted sesame seeds.

Amazing flavor! Healthy just olive oil as the fat, calories I guess about 350-400 max and cost about 2-3 dollars tops. So if you think that pecan crusted chicken salad at TGI Fridays with 750 calories and 50 grams of fat is a better alternative you’re better off having a big mac and small fries and you know what that will do to your insides.

Step by step in photos here >>

About Benny
Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.


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