Light, Asian Mushroom salad with a juicy, pan fried Chicken Breast

I think that this mushrooms salad and the grilled chicken breast are the perfect meal for the upcoming weekend. 

Why? Because Petrus is sending us the perfect weekend, spring weather with temperatures up to 24°;-) Wow, and that means I can finally take out the grill, invite some friends and… I can serve this light mushroom salad along with other delicacies. 

Have a wonderful, relaxed and sunny weekend and bon appétit;-)

 

Ingredients:

150g mixed leaf lettuce

250g mixed mushrooms 

2 small chicken breasts

3 shallots

2 tablespoons of coconut oil

For the dressing:

2cm thick piece of ginger

A pinch of sea salt

Some fresh pepper from the mill 

1 tablespoon of lime juice *Optional: Lemon juice*

1 tablespoon of Tamari sauce *gluten free*

1 tablespoon of balsamic vinegar

2 tea spoons of honey *Optional: Rice syrup*

1 tablespoon of sesame oil

1 tablespoon of roasted sesame seeds

Preparation:

Clean the salad within a sieve, let it drain and distribute it on a plate. Clean the mushrooms with a brush and halve the oyster mushrooms if they are too big. Rinse the chicken breast filet under cold water, dab it dry with a kitchen paper and slightly salt it from both sides. Peel and dice the shallots.  Heat one tablespoon of oil in a pan and brown the chicken breast from both sides at medium heat. As soon as the chicken breast filets are golden brown, reduce the heat and cover the pan with the matching lid. In the meantime, heat the remaining coconut oil in a separate pan, add the onions, stir and then add the mushrooms. Brown both ingredients very well, turn the mushrooms now and then, take the pan off the fire and leave it aside. While the filets are processing, we will dedicate our time to the dressing. 

Peel and grate the ginger.  Give all the ingredients *except for the sesame seeds* into a shaker and shake everything well. Afterwards please season. Place the browned chicken breast filets on top of a wooden board and cut it into ca, 2-3 cm thick slices. Distribute the mushrooms, the onions and the juicy filet pieces over the salad, sprinkle the dressing and the sesame over. 

Woooow! This salad is so tasty!!

Micha ♥