Shick’n, Apple & Goat Cheese Salad
Inspiration for this salad comes from one of my favorite salads at Nordstrom Cafe. I added my own twist and flavors and swapped the chicken for lightly fried shiitake or oyster mushrooms. The dressing is a champagne vinaigrette like the original.
Note: You can buy candied walnuts or pecans, but I like to make my own. There’s a recipe in my cookbook so shop my Live Well products.
Servings 4-6
INGREDIENTS
6 oz shiitake mushrooms
4-6 cups boiling water
9 Tbsp corn starch
2 tsp garlic powder
2 tsp onion powder
1 tsp thyme
1/2 tsp black pepper
1/2 tsp sea salt
1/8 cup avocado oil
2 large shallots, peeled and sliced
10 ounces of arugula
2-3 tart green apples, cut into cubes
Candied or plain walnuts and/or pecans
Goat cheese, (plant-based or regular) broken into pieces
Champagne vinaigrette, store brand
DIRECTIONS
Put mushrooms in large heat-safe bowl. Add boiling water to cover. Let stand 10 minutes or until mushrooms are re-hydrated. Drain well, squeezing to release excess water from mushrooms.
Place cornstarch, garlic powder, onion powder, thyme, black pepper and sea salt in a large bowl. Mix. Add mushrooms, tossing to coat well.
Heat avocado oil in large skillet on medium-high heat. Add mushrooms, working in batches. Stir fry until golden brown. Repeat until all mushrooms are done. Remove from skillet. Set aside.
To air fry: Heat air fryer to 400 and cook for about 8-10 minutes until crispy.
Sauté shallots: With remaining oil in skillet, add the shallot slices and lightly sauté until translucent. Remove from pan and set aside.
Assemble the salad: Put some arugula on a plate or in a bowl. Arrange the mushrooms, shallots, green apples, nuts and goat cheese on top. Toss with champagne vinaigrette. Enjoy!
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If you like this recipe, check out my cookbook: Fresh, Healthy, & Indulgent Eats
