Chinese Chicken Salad with Golden Potatoes and Shiitake Mushrooms
Author Mushroom Council
1packagesteamable golden potatoescooked according to package directions
6 to 8shiitake mushroomsstems removed and thinly sliced into strips
Pinchof salt and pepper
2large chicken breasts or 4 small chicken breasts
Store-bought Asian-style dressing
Cilantro and sesame seeds for garnish
Cut cooled potatoes into quarters and set aside.
In a non-stick skillet over medium heat, add 2 tablespoons oil and sliced shiitakes. Season with pinch of salt and pepper and cook, stirring often, until mushrooms are golden brown, about 5 minutes. Remove skillet from heat and allow mushrooms to cool completely.
In a large non-stick skillet over medium-high heat, add remaining oil and heat until rippling. Add chicken breasts and cook for 5 minutes, turn over and cook another 5 minutes, or until internal temperature reaches 165 F as measured with a food thermometer. Remove chicken from skillet, allow to cool slightly, cut into strips.
In a large mixing bowl, toss all ingredients together except dressing. Dress to taste. Divide portions evenly onto four plates and garnish with cilantro and sesame seeds.