Ingredients
2 tbsp dijon mustard
1 tbsp parsley , chives, or basil, fresh, finely chopped
1 tbsp balsamic vinegar
¾ cup olive oil
salt and ground black pepper , to taste
4 chicken breast halves, roughly 24 oz in total, boneless and skinless
3 tbsp extra-virgin olive oil , divided
1½ cups romaine lettuce leaves, washed, dried, and torn
3 cups spinach, washed, dried, and trimmed
salt and ground black pepper, to taste
½ lb oyster mushrooms, or any fresh mushrooms of your choice, preferably cremini, or shiitake, trimmed, wiped clean, and thickly sliced
parsley, or chives, basil, fresh and finely chopped
Preparation
In a small mixing bowl, stir together the mustard, fresh herbs, and vinegar.
Season with salt and pepper then slowly whisk in the oil. Adjust the flavor according to your taste and set aside.
Preheat the broiler to 365 degrees F.
Lightly brush the chicken breasts with 1½ tablespoon of olive oil.
Season both sides of the chicken with salt and pepper.
Place the chicken breasts in a shallow baking pan and place them in the oven. Roast for 6 to 8 minutes until cooked through. To check, slice into the thickest part of the chicken and make sure the middle is no longer pink.
Heat a large skillet over high heat and add remaining olive oil. Sauté the mushrooms for about 4 minutes until they begin to turn golden. Season with salt and pepper to taste then set aside.
In a serving bowl, toss romaine and spinach leaves together. Pour roughly 6 tablespoons or just enough vinaigrette onto them to coat lightly.
Cut each chicken breast into 6 diagonal slices.
Divide the salad leaves among serving plates then arrange the chicken slices over each bed of greens.
Arrange roughly 1½ tablespoons of sautéed mushrooms per serving around the leaves.
Spoon roughly 1 tablespoon of vinaigrette over the chicken and garnish with fresh herbs. Serve immediately and enjoy!
