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This salad makes a perfect Thanksgiving side with its warm, inviting flavors – and it adds the pretty color of fresh greens to your table.  Chef Dave served this salad for us at the 2012 Food Network New York Wine & Food Festival and it was thoroughly enjoyed by all. 

Nueske’s Applewood Smoked Chicken & Roasted Mushroom Salad
By: Chef Dave Martin

Yields 6-8 servings

Salad Ingredients:
4 oz. mixed greens
2 cups roasted mushrooms (see below for preparation)
8 oz. Nueske’s Smoked Boneless Chicken Breast, cut into cubes or small strips
4 – 6 oz. lemon vinaigrette (see below for preparation)
2 oz. shaved or grated Parmesan Cheese

Chef Dave Martin preparing Nueske's Applewood Smoked Chicken Salad

Chef Dave Martin preparing his Nueske's Applewood Smoked Chicken Salad at the 2012 NYC Wine & Food Festival

Salad Instructions:
You can serve this salad on a plate or in a salad bowl. Wash your greens if they are not pre-washed.  Mix your greens, smoked chicken, and roasted mushrooms together in a medium sized mixing bowl and then drizzle on the vinaigrette, to taste, and toss gently.  After plating, top it off with some nice, large shavings of a good Parmesan Cheese and serve immediately.  So very simple to prepare and easy for you and your guests to enjoy!

Lemon Vinaigrette

Yields about 2 cups of vinaigrette (You can use any extra for other dishes – it’s lovely!)

Lemon Vinaigrette Ingredients:
1 cup fresh lemon juice
¼ cup roasted garlic
¼ cup extra virgin olive oil
¼ cup honey
¼ Tbsp. deli mustard
½ oz. chopped chives
¼ Tbsp. 50/50 blend of kosher salt & pepper

Lemon Vinaigrette Instructions:

Blend all ingredients together using an immersion blender or food processor.  Store any that you don’t use for this recipe in the fridge.

Roasted Mushrooms

Yields 2- 3 cups of roasted mushrooms

Roasted Mushroom Ingredients:
4 cups of Cremini mushrooms with stems, thinly sliced
2 Tbsp. of extra virgin olive oil
1-2 Tbsp. kosher salt
2 tsp. black pepper

Roasted Mushroom Instructions:
Preheat oven to 350 degrees F.  Drizzle mushrooms with olive oil, salt, and pepper, and mix all ingredients together on a sheet pan/rimmed baking sheet. Bake until mushrooms are caramelized/browned (usually takes about 10-15 minutes).

2 Responses to “Nueske’s Applewood Smoked Chicken & Roasted Mushroom Salad”

Comment from Donald G. Wilson
Time May 18, 2013 at 6:57 am

Here’s how the New York salad bars go, and maybe I need to get out more, but I just think it’s miraculous: There are different selections of greens, then basically any and every salad topping you can think of: kidney beans, avocado, mushrooms, olives, tomatoes, etc. Like, at least fifty toppings.

Comment from Boris Q. Nunez
Time May 26, 2013 at 9:32 am

Prepare salad. In a large bowl, combine the greens, gorgonzola and the tablespoon of the olive oil and lemon juice. Sprinkle a pinch of salt and pepper, and toss gently. This is only lightly dressed, as the onions and mushrooms will also add some moisture to the salad. Cut the portabellas into slices. Top each salad with a quarter of the mushrooms, cheese and marcona almonds. Add more toppings to taste.