Ipanema Grilled Chicken Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/2 cup wine
• 1/2 cup olive oil
• 1 tablespoon lemon, zest of
• 4 cloves garlic, finely minced
• 1 (8 ounce) packet shiitake mushrooms
• 2 tablespoons margarine
• salt and pepper
• 1/2 cup olive oil
• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar
• 2 tablespoons chopped fresh chives
• 1 teaspoon soy sauce
• 2 cloves garlic, minced
• 1 head lettuce
• 1 cup dried apricot, coarsely chopped
• 1/2 cup raisins
• 1 cup cashews

Recipe

• combine all the marinade ingredients in a bowl
• place the chicken in the bowl and marinate for one hour
• preheat the grill to medium high
• grill the chicken for 10-15 minutes, turning once
• cool slightly, cut into cubes and set aside
• melt the margarine in a saucepan on medium high heat
• add the mushrooms and saute until tender
• season with salt and pepper to taste
• set aside
• combine all the ingredients for the dressing
• shake well in a jar or use a whisk to thoroughly combine
• shred the lettuce
• combine the lettuce with the chicken, mushrooms, apricots, raisins and the dressing
• toss gently to combine, and then sprinkle with the cashews