Grilled Chicken Mixed Greens Salad W/ Mushrooms, Tomatoes & Scallions


Time: 7 Minute
Yield: 2 Servings
(5 Item Recipe)


2 Organic Chicken Breast Tenderloins, hormone & steroid free or Firm Tofu
2 cups Organic Mixed Greens
1/2 Cup Organic Tomato, diced
1 Cup Organic Crimini Mushrooms
2 Organic Scallions, diced into pieces


In two pans preheat.  Add 1/2 teaspoon olive oil.  Add chicken tenderloins.  In another pan preheated and 1/2 teaspoon olive oil sautee mushrooms on each side flipping them until golden.  In the chicken pan you want to cook until golden on each side.  Typically 2-3 minutes per side.  Once done cut up into chunks.  Take your mushrooms out and set them aside to cool.  Take two bowls take 1 cup of mixed greens into each bowl. Add the tomatoes, then chopped chicken, then mushrooms and scallions on top.

My favorite dressing with this yummy salad:

I love this salad with a simple lemon vinaigrette.  Take 1/4 cup of olive oil.  Add the juice of one organic lemon.  Add sea salt and pepper to taste and pour over salad.


This is a wonderfully filling and hearty salad.  Very quick and inexpensive to make.  We picked up the organic tenderloins from Trader Joe’s for $6.99 for the 2lb bag.  They also had these chicken breast tenderloins at whole foods market for $9.99 for a 2.5 lb bag.

Vegan/ Vegetarian Version

Substitute Firm Tofu in for the chicken in this salad.  Cook each side of tofu until golden brown.  Put in the same order of the salad just tofu in chicken place.

One Comment Add yours

  1. This recipe is a true treasure. We were very impressed by its exquisiteness.

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