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6 dark or white chicken cutlets, trimmed and thinned
6 large portobello mushroom caps, cleaned
10 ounces mesclun salad greens
3 different color peppers, cut into strips
1 cup pine nuts, toasted
3/4 cup Gefen Olive Oil
1/2 cup Glicks Teriyaki Sauce
1/4 cup Gefen Honey
1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme
5 cubes Gefen Frozen or 5 cloves fresh garlic, minced
1 teaspoon fresh pepper
1/3 cup Gefen Olive Oil
2 tablespoon Glicks Soy Sauce
3 tablespoons sugar
2 tablespoons seasoned rice vinegar
1/4 teaspoon fresh pepper
In a jar mix all ingredients for marinade until evenly combined.
Before marinating chicken, cut chicken into rectangular shape by trimming all ends.
Marinade chicken and mushrooms for at least 6 hours.
Preheat oven or grill to 450°F. Roast or grill mushrooms gill side down for 20 minutes. Grill chicken on indoor or outdoor grill on high heat for approximately 6-8 minutes per side.
Combine all dressing ingredients in a jar or cruet, and shake well until evenly combined.
Toss with mesculin, peppers and/or tomatoes, and pine nuts. Top with sliced mushrooms and serve with chicken.
When ready to serve, place grilled chicken on a plate. Place four bamboo skewers on each corner of chicken. Fill with salad, being carefully not to overfill.
Top with sliced mushrooms. Sprinkle some reserved pine nuts on top of salad. Serve.
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Salad is very tasty!