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Caesar Salad with Grilled Portobello Mushrooms

Caesar Salad with Grilled Portobello Mushrooms

Caesar Salad with Grilled Portobello Mushrooms


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.

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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