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    You are in: Home / Australian / Mushroom and Shredded Chicken Salad Recipe
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    Mushroom and Shredded Chicken Salad

    Mushroom and Shredded Chicken Salad. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    bluemoon downunder's Note:

    A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from 'tossed: 200 fast, fresh and fabulous salads'. If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size. Ideal for making on a busy week-night with a takeaway - or take out - roasted chicken. BTW, 7 oz = 200g; 14 oz = 400g. The lime and soy dressing could be made in advance.

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    Ingredients:

    Servings:

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    LIME AND SOY DRESSING

    Directions:

    1. 1
      Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken.
    2. 2
      Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms.
    3. 3
      Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.

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    Nutritional Facts for Mushroom and Shredded Chicken Salad

    Serving Size: 1 (227 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 246.4
     
    Calories from Fat 176
    71%
    Total Fat 19.5 g
    30%
    Saturated Fat 4.0 g
    20%
    Cholesterol 45.2 mg
    15%
    Sodium 299.1 mg
    12%
    Total Carbohydrate 4.2 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.8 g
    7%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    mixed salad greens

    sweet chili sauce

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