Warm Mushroom, Chicken and Rocket Salad

Warm Mushroom, Chicken and Rocket Salad 

Serves 3-4. 


Olive oil.

500g chicken breast fillets.

Juice of 1 lemon.

1 tbsp soy sauce.

1 clove garlic (finely chopped).

400g button mushrooms (sliced).

100g wild rocket leaves.

200g cherry truss tomatoes (halved).

1 large red chilli (finely sliced).

1/3 cup pine nuts (toasted and chopped).

¼ cup finely chopped eschallots (green end). 


Heat 1 tbsp olive oil in a large frying pan over medium heat. Add chicken breast fillets and cook for 4-5 minutes each side or until cooked, then remove. Place 3 tbsp olive oil, juice of lemon, soy sauce and garlic in pan and stir. Add mushrooms and cook over medium-high heat for 3-4 minutes. In a serving bowl, place wild rocket leaves, cherry truss tomatoes and large red chilli. Slice chicken into 1cm pieces and arrange on tomatoes. Add mushrooms and pan juices and toss gently. Scatter with pine nuts and shallots. Serve with your favourite crusty bread.