Martin’s Warm balsamic mushroom, chicken and rocket salad
Serves 4
You will need a large heat – proof bowl and a frying pan
We recommend you get your ingredients from Claremont Fresh
Ingredients
– Large handful WA mushrooms thickly sliced
– 500 gm chicken (breast is good for this) thickly sliced (Can be obtained from The Meat Showcase at Claremont Fresh)
– 1/3 rd cup Jingilli Frantioi olive oil
– 2 tbls Pilgrims balsamic vinegar
– 2 cloves crushed garlic
– 2 tbls sweet chili sauce
– Salt and pepper to taste
– 1 fresh bunch rocket, washed and trimmed
Method
Start by making the marinade in a small bowl:- combine oil, balsamic vinegar, garlic and sweet chili sauce.
Place chicken and mushrooms in a larger bowl and pour over marinade. Mix and then wrap and leave for 30 minutes in fridge.
Pour a little olive oil in a frying pan and on a medium heat, cook the chicken until cooked though.
Add chicken and mushroom to the bowl of pre-prepared rocket leaves.
Toss lightly and serve.
Goes nicely with a glass of chilled Chardonnay from Salitage yum yum.
Why not try one for Martin’s fabulous dinner parties great for any occasion or order one of Retro Chef’s gourmet baskets for enquiries call Janet on 0422 811 945.
