Tasty Tuesday: Beef O'Brady's Grilled Chicken Salad

Welcome back for another Gluten Free Tasty Tuesday!

I am blessed with a husband that enjoys salad as our main dish for dinners.  He, also, eats out at for lunch quite frequently during the week. This is one of his favorite salads that he can choose when eating at a restaurant.  

Their version: The Original Beef's Chicken Salad is seasoned grilled chicken and sauteed mushrooms on crisp lettuce with cheddar jack cheese, tomatoes, cucumbers, and red onions.

Our version: Chicken and Mushroom Salad
There are a couple of bonuses to this dinner.  First, this is a one pan meal, so clean up is quick and easy.  Second, this can be on the table in 20 minutes. That's right, 20 minutes!! 

  • Extra Virgin Olive Oil or Coconut Oil

  • 9 oz Perdue Ready to Eat Grilled Chicken Strips (frozen dept.)

  • 2- 8 oz pkg. Fresh Sliced White Mushrooms (produce dept.)

  • 2 pkg. Fresh Express Sweet Butter lettuce

  • 2 Plum tomatoes (produce dept.)

  • 4 oz Colby Jack Cheese (dairy dept.)

  • Homemade GF croutons (see recipe here)

Prep Time:
  • Heat large pan to medium high (closer to high).
  • Add approximately 2 Tbsp. oil into the pan and get hot.
  • Add rinsed mushrooms to the pan.
  • Once mushrooms are almost completely sauteed, add chicken to the pan.
  • Cook until mushrooms are finished sauteing and chicken is hot and tender. 
  • Place burner on low. 
  • Slice plum tomatoes thinly. 
  • On individual plates, place lettuce, tomatoes, cheese and croutons.
  • Spoon chicken and mushrooms on top of the individual salads.

Each person can add their favorite salad dressing and salt/pepper at the table. 

Family Results:
This is one of my family's favorite meal. We eat this about 3 times a month.   I usually keep the ingredients around for a fast dinner that I know everyone will like. 


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