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
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
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!
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.
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).