Warm chicken salad with garlic mushrooms

Warm chicken salad with garlic mushrooms

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(3 ratings)

Prep: 10 mins - 20 mins Cook: 1 hr

Easy

Serves 2
A mouthwatering, warm winter salad made from just a handful of simple ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal385
  • fat30g
  • saturates7g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein27g
  • salt0.29g
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Ingredients

  • 2 large chicken leg or 4 large thighs
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g shiitake or chestnut mushroom, sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 4 garlic clove, crushed
  • 1 tsp fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 140g bag herb salad
  • garlic bread, to serve
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

Method

  1. Preheat the oven to 220C/Gas 7/fan oven 200C. Rub the chicken pieces with the olive oil, salt and pepper, then put them skin side down in a small casserole or roasting tin. Roast in the oven for 30 minutes. Remove from the casserole and set aside. Leave the oven on.

  2. Spread the mushrooms, garlic and thyme in the casserole or tin and place the chicken pieces on top, this time skin side up. Pour 200ml/7fl oz hot water around the chicken and return the casserole or tin to the oven for another 30 minutes, stirring and checking after 15 minutes that there is enough liquid to form a stock, as this will be the Everyday food dressing. If there isn't, add a little more hot water. Remove the casserole from the oven and allow to cool slightly.

  3. Using a fork and your fingers, finely shred the chicken into a bowl. Add the mushrooms, garlic and all the juices from the casserole. Mix well and season.

  4. To serve, sprinkle the salad leaves into the mushroom and chicken mixture and gently toss them through so they just wilt a little in the warmth. Serve the salad in a large bowl or on a platter, with some garlic bread on the side.

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Comments, questions and tips

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Comments (3)

lwills's picture
4

Had this last night, only used 2 fat garlic cloves which was more than enough! Very nice and tasty, will use a bit less liquid and garlic next time. Great with watercress, rocket and spinach salad and potato wedges or new potatoes! Great main meal salad, will definately make again.

kasiadawson's picture
5

very nice winter warm salad. would definitely do it again!

jackyuys's picture

This is so good and so simple, you must try it the whole family loved it

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