Chicken and Portobello Mushroom Salad

(mydeliciousmeals.com)
Chicken breasts, mushrooms, tomatoes, lettuce and cheese make a fresh and very filling salad. Can be served as a main meal.
Chicken and Portobello Mushroom Salad

Ingredients

  • 2 chicken breast halves (boneless, skinless)
  • 1 romaine lettuce (head)
  • 2 cups tomatoes (I used cherry tomatoes)
  • 1 cup cheese (finely grated, I used Cheddar)
  • 6 ounces mushrooms (I used portobello mushrooms)
  • 1 1/2 tablespoon olive oil
  • 1/2 cup avocado oil mayonnaise
  • 1/3 cup sour cream
  • 1 teaspoon lemon juice
  • onion powder
  • garlic powder
  • 1/4 teaspoon Italian seasoning
  • 2 tablespoons milk (or cream, can add more to desired consistency)
  • salt (to taste)
  • pepper (to taste)
Yield:
Servings
Prep time:
15 minutes
Cook time:
50 minutes
Total time:
1 hour, 5 minutes
Yield: 4 Servings | Prep time: 15 minutes | Cook time: 50 minutes | Total time: 1 hour, 5 minutes

Instructions

1. Wash chicken and pat dry. Place it in a pot of cold water (use enough to cover). Bring to a boil, Reduce heat to a gentle boil and cook for 40 minutes. (Optionally, cook in a grill pan over medium-high heat, 5 minutes per side). Let cool. Tear the chicken into strips or cut.
2. In a medium skillet heat 1 1/2 tablespoons oil over medium-high heat. Add the mushrooms and cook over a medium heat for 3-5 minutes. Let cool.
Chicken and Portobello Mushroom Salad photo instruction 1
3. Tear lettuce into bite size pieces.
4. In a separate bowl, combine mayonnaise, sour cream, garlic powder, onion powder, Italian seasoning, salt and pepper. Mix well, adding a little milk or cream as desired. Taste and adjust seasonings to taste.
5. Arrange lettuce on 4 plates. Place chicken and mushrooms over the lettuce. Add tomatoes and top with grated cheese.
Chicken and Portobello Mushroom Salad photo instruction 2
6. Pour the dressing over each portion and serve.

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