Grilled Chicken and Shiitake Mushroom Salad

Recipe by Jimijoe 43
READY IN: 1hr 30mins




  • Mix 1 oz chicken broth with the arrowroot.
  • Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
  • Turn down heat and simmer for 10 minutes.
  • Add the chicken broth/arrowroot mixture.
  • Simmer until mixture thickens, stirring constantly.
  • Remove from heat and cool.
  • Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
  • Put the mushrooms in a bowl and pour the above mixture over them.
  • Mix and refrigerate for 1 hour.
  • Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
  • Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
  • Put the spinach in a large serving bowl.
  • Grill the mushrooms over high heat until soft (save the marinade).
  • Cut the grilled mushrooms in quarters.
  • Grill the chicken about 1 minute on each side.
  • Add the chicken and mushrooms to the serving bowl with the spinach.
  • Pour the marinade over and toss.
  • Add the red peppers, raisins and cashews.
  • Crumble in the goat cheese.