Chicken/Mushroom Salad

The spring is officially here even though the seemingly warm Californian sun is rather misleading in the windy San Francisco. But the fact is a fact, given it is April 24, and that means the preparation for bikini season is in full swing. With that thought in mind I give you one of my favorite variations on a good old boring spring mix with chicken salad:

Chicken/Mushroom Salad:

Ingredients:

·      Chicken breast

·      Portobello mushrooms

·      Spring greens mix

·      Olive oil

·      Balsamic vinegar

·      Caramelized walnuts

·      Bucheron cheese

Directions:

Cook chicken breast on a medium pan in olive oil until thoroughly cooked and golden in color. Once the chicken cools off to handle comfortably, cut it into small square pieces and set aside. In slices of similar size, cook the Portobello mushrooms until soft. Cool off. Toss the chicken and mushrooms into a salad bowl with the spring greens mix or any other type of salad you enjoy. Add a touch of olive oil and balsamic vinegar. Add caramelized walnuts and Bucheron cheese and serve!