Best 8 Grilled Chicken And Shiitake Mushroom Salad Recipes

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Indulge in a culinary journey with our Grilled Chicken and Shiitake Mushroom Salad, a symphony of flavors and textures. This delectable dish combines succulent grilled chicken, earthy shiitake mushrooms, and a medley of fresh vegetables, all tossed in a zesty vinaigrette dressing. Discover the art of balancing bold and subtle flavors as you explore variations of this salad, including a refreshing Asian-inspired version and a hearty quinoa-based option. Get ready to elevate your taste buds with this versatile and flavorful salad that's perfect for any occasion.

Let's cook with our recipes!

GRILLED CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES



Grilled Chicken With Bok Choy, Shiitake Mushrooms, and Radishes image

This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas a few days later.

Provided by Selma Brown Morrow

Categories     Summer     Bon Appétit     Chicken     Mushroom     Low Cal     Backyard BBQ     Dinner     Radish     Grill     Grill/Barbecue     Healthy     Bok Choy     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings plus leftovers

Number Of Ingredients 8

8 1/3-inch-thick rounds red onion
8 large shiitake mushrooms, stemmed
8 red radishes, trimmed, halved
4 baby bok choy, halved lengthwise
1 large orange bell pepper, cut lengthwise into 8 strips
1 1/4 cups Mango-Sesame Dressing , divided
6 boneless chicken breast halves with skin
Nonstick vegetable oil spray

Steps:

  • Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
  • Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
  • Do ahead
  • Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
  • Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
  • Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Noodle Salad.
  • Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
  • Editor's note: This recipe has been updated as a part of our archive repair project.

GRILLED CHICKEN BREASTS WITH SHIITAKE MUSHROOM VINAIGRETTE



Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

5 large shiitake mushrooms, stems removed
6 tablespoons canola oil
Salt and freshly ground black pepper
1 teaspoon whole-grain mustard
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish
4 bone-in, skin on chicken breasts (about 8 ounces each)

Steps:

  • Heat the grill to high.
  • Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop.
  • Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving.
  • Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.

Nutrition Facts : Calories 499 calorie, Fat 34 grams, SaturatedFat 4 grams, Cholesterol 105 milligrams, Sodium 286 milligrams, Carbohydrate 3 grams, Protein 43 grams, Sugar 2 grams

GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS



Grilled Chicken Breasts With Sauteed Shiitake Mushrooms image

Make and share this Grilled Chicken Breasts With Sauteed Shiitake Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 shallots, minced
12 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
1/3 cup sherry wine
1/4 teaspoon dried rosemary
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breasts, pounded to even 1/3 inch thickness

Steps:

  • Melt the butter in a nonstick skillet over medium-high heat.
  • Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
  • Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.
  • Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
  • Remove from the heat and keep warm.
  • Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
  • Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
  • Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
  • (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
  • Place a chicken breast on each plate and serve topped with the sauteed mushrooms.

Nutrition Facts : Calories 237.6, Fat 9.6, SaturatedFat 2.9, Cholesterol 80.2, Sodium 457.6, Carbohydrate 8.1, Fiber 2.2, Sugar 2.2, Protein 26.3

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS



Pan-Roasted Chicken with Shiitake Mushrooms image

Give pan-roasted chicken extra appeal with toasted sesame dressing and light soy sauce. Pan-Roasted Chicken with Shiitake Mushrooms is a weeknight win you can pair with steamed white rice and veggies.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 Tbsp. flour, divided
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness
6 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 lb. shiitake mushrooms, quartered
4 cloves garlic, minced
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. lite soy sauce

Steps:

  • Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
  • Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
  • Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
  • Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

GRILLED SHIITAKE (OAK MUSHROOMS)



Grilled Shiitake (Oak Mushrooms) image

Provided by Craig Claiborne

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

12 large fresh shiitake mushrooms
3 tablespoons light soy sauce
3 tablespoons lemon juice
2 teaspoons mirin (see note)
2 teaspoons finely chopped scallions
1/4 teaspoon Japanese powdered chili mixture (hichimi togarashi) or more to taste

Steps:

  • Preheat charcoal or gas-fired grill.
  • Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
  • Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 3 grams

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS



Chicken Breasts With Shiitake Mushrooms image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons olive oil or vegetable oil
1/4 pound shiitake or small white mushrooms, washed and dried
8 small white onions, peeled
4 sprigs fresh rosemary, or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the chicken breasts with salt and pepper.
  • Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
  • Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
  • When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams

CRUNCHY CHICKEN SALAD WITH SHIITAKE MUSHROOMS, SPICY SESAME DRESSING AND PEANUTS



Crunchy Chicken Salad with Shiitake Mushrooms, Spicy Sesame Dressing and Peanuts image

Categories     Salad     Chicken     Mushroom     Vegetable     Marinate     Mint     Peanut     Cucumber     Summer     Cabbage     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

For dressing
1/2 cup plus 1 tablespoon seasoned rice vinegar
1 tablespooon plus 1 1/2 teaspoons Dijon mustard
1/2 cup plus 1 tablespoon vegetable oil
1/4 cup plus plus 1 1/2 teaspoons oriental sesame oil
2 1/2 teaspoons soy sauce
12 green onions, chopped
1 teaspoon dried crushed red pepper
For salad
1 1/2-pound head Napa cabbage, sliced
1 1/2 hothouse cucumbers, sliced diagonally
1 cup chopped fresh mint
6 skinless boneless chicken breast halves
12 fresh shiitake mushrooms, stemmed
1 cup lightly salted dry roasted peanuts, coarsely chopped

Steps:

  • Make dressing:
  • Whisk vinegar and mustard in medium bowl. Gradually whisk in both oils, then soy sauce. Mix in green onions and crushed red pepper. Season to taste with salt and pepper.
  • Make salad:
  • Combine cucumbers, carrots and mint in large bowl. (Dressing and salad can be made 4 hours ahead. Cover seperately and chill. Bring to room temerature before using.)
  • Place chicken and mushrooms in large glass baking dish. Pour 1/2 cup plus 2 tablespoons dressing over and turn to coat. Cover; chill 30 minutes to 1 hour.)
  • Prepare barbeque (medium heat). Remove chicken and mushrooms from marinade; sprinkle with salt and pepper. Grilled chicken until cooked through, about 4 minutes per side. Transfer to work surface. Grill mushrooms until tender, about 2 minutes per side. Pour enough dressing over salad to coat and toss gently to blend. Season with salt and pepper. Transfer to large platter. Halve mushrooms and tuck in among chicken slices. Drizzle chicken with remaining dressing. Sprinkle with nuts and serve.

GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD



Grilled Chicken and Shiitake Mushroom Salad image

Make and share this Grilled Chicken and Shiitake Mushroom Salad recipe from Food.com.

Provided by Jimijoe 43

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

5 fluid ounces chicken broth, divided
4 fluid ounces white wine (Chardonnay)
1 1/2 ounces arrowroot
2 fluid ounces olive oil
1 small lemon, zest of (about 1 tspn.)
1 teaspoon dried basil
1/4 teaspoon salt
1/2 lemon, juice of
10 shiitake mushrooms, stems removed
2 chicken breasts
cracked black pepper
salt
crushed red pepper flakes
4 cups baby spinach leaves
1/2 cup red pepper, chopped
1/4 cup raisins
1/2 cup cashews, halves and pieces (Planters)
2 ounces goat cheese

Steps:

  • Mix 1 oz chicken broth with the arrowroot.
  • Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
  • Turn down heat and simmer for 10 minutes.
  • Add the chicken broth/arrowroot mixture.
  • Simmer until mixture thickens, stirring constantly.
  • Remove from heat and cool.
  • Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
  • Put the mushrooms in a bowl and pour the above mixture over them.
  • Mix and refrigerate for 1 hour.
  • Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
  • Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
  • Put the spinach in a large serving bowl.
  • Grill the mushrooms over high heat until soft (save the marinade).
  • Cut the grilled mushrooms in quarters.
  • Grill the chicken about 1 minute on each side.
  • Add the chicken and mushrooms to the serving bowl with the spinach.
  • Pour the marinade over and toss.
  • Add the red peppers, raisins and cashews.
  • Crumble in the goat cheese.

Tips:

  • To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
  • Feel free to experiment with different types of mushrooms. Cremini mushrooms, oyster mushrooms, and portobello mushrooms are all good options.
  • For a more flavorful salad, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs before grilling.
  • If you're short on time, you can use a pre-made dressing. Just be sure to choose one that is light and flavorful, so it doesn't overpower the salad.
  • To add a bit of crunch to the salad, top it with some toasted nuts or seeds.

Conclusion:

This grilled chicken and shiitake mushroom salad is a delicious and healthy meal that is perfect for a summer cookout or picnic. The chicken is juicy and flavorful, the mushrooms are earthy and umami-rich, and the dressing is light and refreshing. Plus, the salad is packed with nutrients, making it a great option for a healthy meal. Whether you're cooking for a crowd or just for yourself, this grilled chicken and shiitake mushroom salad is sure to be a hit. So fire up the grill and get cooking!

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