Tuesday, March 19, 2013

Chik'n & Mushroom Arugula Salad

This salad was a spur-of-the-moment, let's-clean-out-the-fridge salad. Sometimes that can go poorly, but this time it went wonderfully. The flavors worked really well together and we didn't waste any produce. This recipe makes two servings. Enjoy!

Prep Time: 10 minutes
Cook Time: 10 minutes

Two (2) Quorn "Naked Chik'n Cutlets"
1/2 cup of soy sauce
1/2 cup of extra-virgin olive oil
2-3 large handfuls of fresh arugula
One (1) cup of baby bellas, sliced
1/2 cup of cherry tomatoes, chopped
Pepper to taste
Any additional toppings -- crispy onions, pine nuts, walnuts, wonton strips, etc.

In a small bowl, mix the olive oil and soy sauce until they are as blended as possible.
Toss the frozen chik'n cutlets into a saucepan and brush with the oil mixture.

Heat the cutlets on medium heat for about 5-7 minutes.
While the chik'n is cooking, toss the arugula and cherry tomatoes together in a large serving bowl.
Remove and slice the chik'n when it is done. Toss that into the salad.
In the same pan, toss in the mushrooms with what is left of your oil mixture. Let cook for about 3-5 minutes.
When the mushrooms are done, let cool for a few minutes and spoon the mushrooms and the cooked sauce into the salad. Toss completely.
Add any extra toppings that you have on hand and serve immediately.