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Meat
Easy
4 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
No Diets specified
Submitted by Rita Landa I have had this recipe for years now. I always loved spring lettuce as it’s so colorful. I love creating salads that have a burst of flavor in your mouth. My sauce that I created really complements my cutlets and mushrooms with the light dressing I created for the lettuce. It is truly an explosion of taste in your mouth. Your taste buds will thank you!
1 shallot
4 oz. portabella mushrooms
1 tbs. extra virgin olive oil
1/3 cup apricot jam
1/2 cup barbecue sauce (any type, I use Mikee)
3 chicken cutlets, pounded thin
One bag spring lettuce checked
1 clementine, peeled and segmented
1/4 tsp. tarragon
1/4 tsp. basil
1 tsp. sugar
2 tbs. olive oil
1 tbs. red wine vinegar
squirt of honey mustard
Heat one tbs oilve oil in large teflon pan, medium heat then sauté sliced shallots and mushrooms till onions are translucent a couple of minutes.
Add cutlets and sauté about 3 minutes on each side until no longer pink. Add 1/3 cup apricot jam and 1/2 cup barbecue sauce. I use Mikee brand. Feel free to use the sauce of your liking. Simmer covered for 10 minutes. Cutlets should read 160 internal temperature when tested.
Plate your lettuce first then add your dressing. Add the toppings: cooled sliced strips of chicken and sliced mushrooms and a peeled clementine alternating with chicken and mushrooms.
Mix all dressing ingredients together.
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