California Chicken Salad from Victoria Dweck

By Carynz

Ingredients

• 2 Tbs oil
• 2 garlic cloves,crushed
• 2 tsp fresh chopped basil
• 2 Tbs lemon juice
• 1-2 boneless,skinless breasts
• 1 red pepper
• 1 yellow pepper
• 8 oz mushrooms,quartered
• 1/4 cup red wine
• 1/4 cup soy sauce
• 1 head Romaine Lettuce
• 3 oz. thinly sliced pastrami
• WHITE WINE DRESSING
• 1 cup mayonnaise
• 3/4 cup Emerald Riesling or Chardonnay(add a bit of sugar as this option is less sweet)
• 1 Tbs fresh basil
• 1 1/2 tsp oregano
• 1 tsp crushed garlic
• 1/2 Tbs olive oil
• 1/2 small onion,cut into chunks
• 1 Tbs freshly squeezed lemon juice
• 1 tsp kosher salt
• pinch coarse black pepper

Preparation

Step 1

In a bowl,combine oil,garlic,basil and lemon juice. Add chicken and marinate for at least 10 min.
Meanwhile,preheat oven to 400 F. Roast peppers for 35 min,until skin is blistered all around.Let cool,remove and discard peel and seeds. Slice peppers set aside.
In a small bowl,toss mushrooms with red wine,and soy sauce. Let marinate for at least 10 min.
Preheat a grill or grill pan. Remove chicken from marinade,discard marinade. Add chicken to grill and cook for 3-4 min per side. Do not move chicken while cooking and be careful not to overcook it. Set aside. Add mushrooms and cook until soft about 8 min.
Prepare the white wine dressing,In a food processor,blend together mayonnaise,Riesling,basil,oregano,garlic,olive oil,onion,lemon juice,salt and pepper.
To serve,in a large bowl combine lettuce,roasted peppers,and mushrooms. Toss with white wine dressing. Slice chicken into strips Top salad with chicken strips and pastrami, Drizzle with additional dressing.