Mushroom And Shredded Chicken Salad - cooking recipe

Ingredients

1 -2 tablespoon olive oil
7 ounces button mushrooms
7 ounces mushrooms, mixed, such as Swiss brown and shiitake, larger ones halved
14 ounces chicken, cooked, warm, shredded
7 ounces mixed salad greens
LIME AND SOY DRESSING
2 tablespoons lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
1 tablespoon sweet chili sauce
1 tablespoon red wine vinegar

Preparation

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.
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.
Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.