Mushroom Salad with Grilled Chicken

Ingredients

• 480 g chicken breast fillet (4 chicken breast fillets)
• Sea salt
• mixed ground pepper
• 250 g Oyster mushrooms
• 6 tbsp Olive oil
• 200 g leafy greens (e.g., radicchio, escarole, Lollo rossa, arugula)
• 2 tbsp lemon juice

Instructions

1. 1.

   Wash and pat dry the chicken breast fillets, then season with salt and pepper.

2. 2.

   Clean and season the mushrooms.

3. 3.

   Heat 1 tbsp olive oil in a non-stick pan and cook the chicken fillets for 4–5 minutes on each side. Heat another 1 tbsp olive oil in a second pan and sauté the mushrooms for about 5 minutes; then season them with salt.

4. 4.

   Wash, tear into bite-sized pieces, dry, and arrange the leafy greens on plates. Drizzle with 3–4 tbsp olive oil and lemon juice, then distribute the mushrooms over the greens.

5. 5.

   Slice the chicken fillets and place them on top of the salad.