Grilled Chicken and Mushroom Salad


Preheat the barbeque

You can use leftover grilled chicken or steak for this recipe.


2 Tbsp extra virgin olive oil

1 Tbsp Dijon mustard

1 Tbsp chopped fresh rosemary

1 clove garlic, minced

2 boneless, skinless chicken breasts

6 oz (175 g) oyster mushrooms

4 oz (125 g) shitake mushrooms

8 cups (2 L) mixed greens


3 Tbsp olive oil

2 Tbsp lemon juice

2 tsp grainy mustard

salt and pepper

Serves 4-6


In a large bowl, combine the olive oil, mustard, rosemary and garlic. Add chicken and turn to coat well. Grill over medium-high heat, turning once, for about 12 minutes in total, or until chicken is no longer pink inside.

Remove to cutting board and slice thinly.

Toss mushrooms with 1 Tbsp of olive oil and place on greased grill. Grill over medium-high heat, turning once, for about 5 minutes in total, or until tender and golden.

Place greens in a large salad bowl and top with mushrooms and chicken slices.

Whisk together the dressing ingredients and drizzle over the salad.

Note: Chicken, mushrooms and dressing can be covered, separately, and refrigerated for up to one day.

Source: LCBO Food and Drink magazine, Summer 2009