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Char-grilled Field Mushroom, Avocado, and Chicken Salad

LindsayLindsay Metcalfe
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Serving size:
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  • 4 lg open-capped Field Mushrooms, seasoned
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2 chicken beasts, sliced thickly, seasoned with lemon juice, salt, black pepper and 1 clove garlic, finely chopped 1 Tblsp Olive Oil 1 Red onion, thinly sliced 1/4 c rich, home-made chicken stock 1 lg ripe Avocado, peeled and pitted, sliced thinly and dribbled with lemon juice 12 sliced Cherry tomatoes, Juice of half a Lemon

From “Mushroom ” by Johnny Acton and Nick Sandler

Grill the mushrooms on both sides until nicely browned, and set aside. Fry the chicken in the olive oil in a hot pan until it starts to color. Add the onion and continue to fry for 5 minutes until soft. Pour in the chicken stock and lower heat by half. Toss the contents of the pan with remaining ingredients. Place a mushroom cap on a warmed plate and arrange a portion of the salad mixture on top. Serves 4.


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