OUR RECIPES
One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.
Poached Chicken & Mushroom Salad
Serves: 4Prep time: 30 MinsCook time: 15 Mins
INGREDIENTS
For the dressing:
1 Tbsp sugar
1 Tbsp hot water
2 Tbsp rice vinegar
1 Tbsp fish sauce
1 clove garlic, grated finely
1 tsp ginger, grated finely
1 red chilli, diced
1 Tbsp sesame oil
1 Tbsp fresh lime juice
1 x 180ml Denny Liquid Chicken Stock
180ml water
2 free-range chicken breasts
1 punnet Denny Portabellini Mushrooms, sliced
1 Tbsp sesame oil
1 mediterranean cucumber, julienned
1 large carrot, peeled into ribbons
1 small head baby green cabbage, thinly sliced
4 spring onions, thinly sliced
Handful mint leaves, chopped
Handful basil leaves, chopped
Handful coriander leaves, chopped
50g peanuts
Salt and pepper, to taste
METHOD
Combine all the dressing ingredients together.
Mix and set aside until serving.
Place the Denny Chicken Stock along with the 180ml of water in a small pot.
Bring to a boil and then turn down to just below a simmer.
Add the chicken breasts and poach for 10-12 minutes depending on their size until cooked through.
Leave to cool and then shred.
Heat sesame oil in a frying pan and add the Denny Portabellini Mushrooms.
Cook until just tender and golden. Season with salt and pepper.
Combine the cucumber, carrot, cabbage, spring onions, herbs and peanuts.
Add the shredded chicken and cooked mushrooms.
Drizzle with a little dressing and toss.
Serve with extra dressing on the side and enjoy!
