This is an über-dooper easy dinner salad that’s a fun twist on chef’s salads. The only real trick with this one is that you’ve got to be ready to serve it when the mushrooms are done sautéing, else-wise you’ll serve a warm, cheesy, steaming pile of mushy lettuce and mushrooms, not-so-very-much-good…
This salad is also awesome with shrimp instead of the chicken, but we’re chicken-for-dinner kinds of folks…especially on the weeknights. We grilled the chicken breast on our trusty George Foreman Grill (which we think everyone should own). We highly recommend them for daily chicken/shrimp/sandwich type cooking.
- 1 Head Butter lettuce or other tender-leaved type lettuce, torn into bite-size pieces.
- 1/4 pound Monterey Jack Cheese, shredded. We used pepper jack.
- 1/2 pound of sliced mushrooms, button or crimini work great
- 1/2 cup Olive Oil
- 1/4 cup Tarragon Vinegar
- 2 Tbsp Dijon Mustard
- 1 clove of Garlic, minced or pressed
- Kosher Salt & Pepper to taste
- 1 skinless boneless Chicken Breast rubbed with Olive Oil and sprinkled with salt & pepper
- Whisk all the vinaigrette ingredients together
- Heat you grill or grill pan and cook the chicken until the juices run clear, on our George it takes about 20 minutes. Be sure to let it rest a bit afterward so it’ll stay moist.
- Toss the Lettuce, Cheese, and Vinaigrette together
- Heat a pat of butter and a splash of Olive Oil over medium heat and sauté the mushrooms until they’re just cooked through but still have a nice ‘bite’ to them
- Slice the chicken across the grain
- Add the sauteed mushrooms to the salad and give it another good toss to melt the cheese and wilt the lettuce slightly, top it with the chicken and serve it immediately.