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Caesar Salad with Grilled Portobello Mushrooms

Caesar Salad with Grilled Portobello Mushrooms

Caesar Salad with Grilled Portobello Mushrooms

SERVES 4

Caesar Salad with Grilled Portobello Mushrooms Ingredients:

  • 2 fresh Portobello Mushrooms (about 4 0z. each)
  • 1 lb. chicken breast halve fillet, skinless
  • Non-stick cooking spray
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • 2 tsp. Dijon-style mustard
  • 1 tsp. Worcestershire sauce
  • 1 clove garlic, minced
  • 1/8 tsp. black pepper
  • 1/2 light mayonnaise or salad dressing
  • 8 cups torn romaine lettuce
  • 1/2 cup Whole Wheat Croutons
  • 2 tbsp. shredded Parmesan cheese

Cooking Instructions:

  • Wipe mushrooms clean with a damp cloth. Remove stems and gills from mushrooms. Lightly coat both sides of mushrooms and chicken breast halves with non-stick cooking spray; sprinkle chicken with salt and ¼ teaspoon pepper.
  • For a charcoal grill, place mushrooms and chicken on the rack of an uncoated grill directly over medium coals.
  • Grill mushrooms for 10 to 12 minutes or until tender.
  • Grill chicken for 12 to 15 minutes or until no longer pink (170 F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place mushrooms and chicken on grill rack over heat. Cover and grill as above.)
  • Meanwhile,, for dressing, in a small bowl combine lemon juice, red wine vinegar, Dijon-style mustard, Worcestershire sauce, garlic, and 1/8 teaspoon pepper. Whisk in mayonnaise.
  • Divide lettuce among for serving plates. Slice grilled mushrooms and chicken. Arrange on lettuce. Spoon dressing over salads. Sprinkle with Whole Wheat Croutons and Parmesan cheese.

COOK’S TIP
Whole Wheat Croutons: Preheat oven to 350 F. Cut 2 slices whole wheat bread into 1/2-to 1-inch pieces. Spread pieces in an even layer in a shallow baking pan. Lightly coat bread cubes with non-stick cooking spray; toss turn pieces. Spread evenly and lightly coat again with non-stick cooking spray. Bake about 10 minutes or until bread cubes are lightly browned and crisp. Cool completely.

 

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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One comment

  1. What a fabulous recipe!! this sounds like a great variation.

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