This is a satisfying main course salad with plenty of crunch and lots of umami flavor, thanks to the roasted mushrooms and the roasted chicken. This recipe is based around the roasted chickens you find at the store or any leftover chicken you have on hand. Using a Ben-Riner or other fixed blade slicer makes the prep for this salad fly. You could even slice the vegetables the day before and bag or box them until needed. Tearing the mushrooms with your hands is quick and leaves lots of edges to crisp up and add texture to the dish.
INGREDIENTS:
6 cups cabbage (½ to ¼, based on size of cabbage), very finely shredded on a Ben-Riner or other mandolin 2-3 carrots, cleaned and very finely shredded with the fine comb of the mandolin, placed in ice water for 20 minutes, then dried 2 stalks celery, sliced very thinly 1 Meyer lemon, quartered lengthwise, sliced across with your sharpest knife into paper thin slices 3 cups Lemon Roasted Oyster Mushrooms (see recipe) 2 cups mix microgreens, such as New Natives salad mix 1 store bought roast chicken (some flavor other than BBQ or Teriyaki) If you can, remove the skin in large pieces and crisp in a hot oven before cutting into strips 1 cup of Meyer Lemon Rice Vinegar Dressing or Roast Mushroom Dressing (see recipes) Salt and pepper to tasteMETHOD:
Pull the meat from the chicken and shred. Store until ready to assemble the salad.
Place the mushrooms in a bowl and moisten with dressing. Toss to coat well.
Put the cabbage, carrots, celery, and 2/3rds of the sliced lemon into a large non-reactive bowl and lightly dress with just enough dressing to coat the vegetable shreds without making them sag. Season lightly with pepper. Toss well. Add the sprouts and mix well.
Drain the mushrooms well and scatter half of them over the salad. Mix gently with hands to combine. Add the rest of the mushrooms and mix in.
Place salad on platter. Lightly dress the chicken shreds and scatter over the salad, then garnish with the remaining lemon slices. If you have the crisped chicken skin strips, scatter them over the salad. Sprinkle a little Maldon salt over the salad and serve.
Chef’s Notes:
The mushrooms could be made 2-3 days ahead of time, and you can use leftover chicken in lieu of the store-bought one. The vegetables could be shredded the night before. The two dressings are similar, but the Roast Mushroom Dressing will be loaded more umami flavor whereas the Meyer Lemon Rice Vinegar Dressing will be brighter flavored.
Serves: 4
Source: Chef Andrew E Cohen
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