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Grilled Chicken Salad

Grilled Chicken Salad recipe image
This American main features Chicken breast -- boned and skinned, Egg, Heavy cream -- cold, Cremini mushrooms, Portabella mushrooms. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 744.9
Dietary: Gluten-free
Description
This American main features Chicken breast -- boned and skinned, Egg, Heavy cream -- cold, Cremini mushrooms, Portabella mushrooms. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 ounces Chicken breast -- boned and skinned
  • Egg
  • 2 ounces Heavy cream -- cold
  • 3 ounces Cremini mushrooms
  • 3 ounces Portabella mushrooms
  • 3 ounces Shitake mushrooms
  • 3 ounces Button mushrooms
  • 1/2 ounce Fine herbs -- (parsley, tarragon,
  • Chives, chervil)
  • 1 ounce Shallots -- chopped
  • Salt -- to taste
  • Pepper -- to taste
  • Butter
Directions
  1. 1
    For the chicken mousse: Puree chicken in a food processor until smooth.
  2. 2
    Add salt and pepper and the egg.
  3. 3
    Pulse just to combine and scrape the sides.
  4. 4
    While food processor is running, add cream gradually through the feed tube.
  5. 5
    Chill and reserve.
  6. 6
    Wash and slice the mushrooms.
  7. 7
    In a hot saut pan, cook the mushrooms with butter.
  8. 8
    When mushrooms are brown, add shallots and herbs.
  9. 9
    Remove from the pan and chill.
  10. 10
    Fold together mushrooms and chicken.
  11. 11
    Lay out plastic wrap on a table.
  12. 12
    Down the center, spoon a 1-inch pile of the mushroom mixture.
  13. 13
    Roll the plastic into a log.
  14. 14
    Tie the ends with a string and tie into links.
  15. 15
    Poach in simmering water for 10 minutes.
  16. 16
    Shock the links in ice water.
  17. 17
    This can be done up to 3 days ahead.
  18. 18
    serve ,
  19. 19
    remove the sausage from the plastic and
  20. 20
    grill , roast, or smoke, until it is hot throughout.
  21. 21
    Slice the sausage and serve it with a tossed salad

Nutrition Facts

Servings 2

Amount Per Serving
Calories 744.9kcal
% Daily Value *
Total Fat 46.8g72%
Saturated Fat 25.8g129%
Cholesterol 282.9mg95%
Sodium 97811.8mg4076%
Total Carbohydrate 27.3g10%
Dietary Fiber 9.2g37%
Sugars 8.1g
Protein 62.2g125%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, blending, boned, breast, butter, button, chervil, chicken, chives, chopped, cold, cream, cremini, egg, fine, grilled, grilling, heavy, herbs, main
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-salad-4/