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Char-Grilled Field Mushroom, Avocado, And Chicken Salad


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  • 4 large open-capped field mushrooms seasoned with salt, pepper, paprika, brushed with olive oil
  • 2 chicken beasts sliced thickly, and seasoned with lemon juice, salt, black
  • pepper and a finely-chopped garlic clove
  • 1 tablespoon olive oil
  • 1 red onion thinly sliced
  • 1/4 cup rich home-made chicken stock
  • 1 large ripe avocado peeled, pitted, sliced thinly, dribbled with lemon juice
  • 12 sliced cherry tomatoes
  • Juice of half a Lemon
  • 1 tarragon sprig finely chopped


Servings 4


Step 1

Grill the mushrooms on both sides until nicely browned, and set aside.

Fry the chicken in the olive oil in a hot pan until it starts to color. Add the onion and continue to fry for 5 minutes until soft. Pour in the chicken stock and lower heat by half. Toss the contents of the pan with remaining ingredients.

Place a mushroom cap on a warmed plate and arrange a portion of the salad mixture on top.

This recipe yields 4 servings.

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