Ipanema Grilled Chicken Salad - cooking recipe

Ingredients

4 boneless skinless chicken breasts
Marinade
1/2 cup white wine
1/2 cup olive oil
1 tablespoon lemon, zest of
4 cloves garlic, finely minced
1 (8 ounce) packet shiitake mushrooms
2 tablespoons margarine
salt and pepper
Dressing
1/2 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons brown sugar
2 tablespoons chopped fresh chives
1 teaspoon soy sauce
2 cloves garlic, minced
1 head lettuce
1 cup dried apricot, coarsely chopped
1/2 cup raisins
1 cup cashews

Preparation

Combine all the marinade ingredients in a bowl
Place the chicken in the bowl and marinate for one hour
Preheat the grill to medium high
Grill the chicken for 10-15 minutes, turning once
Cool slightly, cut into cubes and set aside
Melt the margarine in a saucepan on medium high heat
Add the mushrooms and saute until tender
Season with salt and pepper to taste
Set aside
Combine all the ingredients for the dressing
Shake well in a jar or use a whisk to thoroughly combine
Shred the lettuce
Combine the lettuce with the chicken, mushrooms, apricots, raisins and the dressing
Toss gently to combine, and then sprinkle with the cashews