Chicken and Forest Mushroom Salad
Directions
- Heat oil in sauté pan over medium high heat.
- Add mushrooms, cook for 2-3 minutes and then reserve.
- Combine all other ingredients in a bowl and toss with dressing.
- Portion onto six plates and serve.
Ingredients
- 2 Cup(s) mushroom(s), shiitake
- 1/2 Cup(s) parsley, fresh, minced
- 1 lb(s). pasta, tri-colored, (cooked)
- 2 Cup(s) Peak Fresh Produce® Mushroom(s), Button
- 1/2 bunch(es) Peak Fresh Produce® Onion(s), Green, (diced)
- 1 pepper(s), red bell, sliced
- 1 pepper(s), yellow bell, sliced
- 1 Cup(s) Roma® Artichoke Hearts, Quartered
- 1 tsp. Roma® Black Pepper, Ground
- 2 Cup(s) Roma® Chicken, Breast(s), Italian, cooked, sliced into strips
- 1 Cup(s) Roma® Vinaigrette, Balsamic
- 1/2 tsp. salt, kosher
- 1 pint(s) tomato(es), cherry, (cut in half)
- 1 Cup(s) tomatoes, sundried oil-packed
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
