For The Salad
Bag mixed greens, washed
3 Thin sliced chicken breasts
3 Portobello mushroom caps
1/4 Cup balsamic vinegar
1-2 Shallots, minced
3/4 Cup EVOO
Salt and pepper to taste
It's almost the end of the week, so that means it's time again to clean out the fridge. I have three huge portobello mushrooms caps, mixed greens and chicken that need to be consumed. Grilled chicken and portobellos will be great to beef-up a salad to make it a meal. I think I have grill-fever this summer! Though not quite as the same as the real deal, our grill pan is pretty awesome and I use it a lot!
I season the chicken breasts and 'shrooms with some salt, pepper, balsamic. Let marinate while the grill heats up. Grill until chicken is done, and portobellos are soft. In the meantime make the vinaigrette. Let chicken and mushrooms cool slightly, then slice and arrange on mixed greens. Drizzle vinaigrette over the salad, and top with some Parmesan cheese.
While the grill is still hot, throw on a couple thick slices of bread drizzled with olive oil.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.