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WARM CHICKEN SALAD WITH WILD MUSHROOMS

Category:    Salads, Chicken, Vegetables
Yield: 6 servings
 
      3    Whole Chicken Breasts               4 oz Mache, Washed & Dried
      5 tb Walnut Oil                          4 oz Beet Greens
      1 lb Oyster Mushrooms                  1/4 c  Fresh Grapefruit Juice
      2    Leeks, Julienned                    1 tb Lime Juice
      1    Head Chicory, Washed & Dried        1 tb Lemon Juice
      1    Head Radicchio                      1    Pink Grapefruit
           Washed & Dried                           Peeled, Segmented
      1 bn Arugula, Washed & Dried       

--------------------------------FOR GARNISH--------------------------------
           Lemon And Lime Zest            
 
  Preheat oven to 350F.  Bake chicken for 30 to 40 minutes, until juices run
  clear.  Debone meat; keep warm.  Heat 2 tablespoons walnut oil over medium
  heat; saute mushrooms and leeks quickly, about 1 minute.  Remove from pan
  and keep warm.  Divide the greens evenly among 6 plates.  Add the citrus
  juices to the saute pan and reduce by 1/2.  Remove from the heat and whisk
  in remaining walnut oil.  Put chicken, leeks, mushrooms, grapefruit on
  greens; top with dressing and garnish with zest.  Serve immediately.
  Source: Metropolitan Home - May 1986
 

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