• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 large boneless skinless chicken breasts
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon paprika
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon coarse salt
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 3 cups green leaf lettuce
  • 3 cups baby spinach leaves
  • 1 red onion
  • ¼ cup pecans, shelled
  • ½ cup light plain Greek yogurt
  • 1 teaspoon minced fresh parsley
  • 1 lemon
  • Salt to taste
  • Fresh ground black pepper to taste
  • 1 avocado, thinly sliced

Looking to add another delicious and healthy salad to your healthy recipe repertoire? 

The FunGuy suggests trying this dark leafy green salad with seared chicken breast and sautéed mushrooms that have been liberally spiced and herbed for maximum flavor. Just toss it with crunchy pecans, slices of rich avocado, and a creamy lemon yogurt dressing to finish it off!

DIRECTIONS:

  1. Put the FunGuy mushrooms into a bowl and set them aside. 
  2. In a small bowl mix the oregano, thyme, paprika, all spice, black pepper, and salt together. Peel and mince the garlic and add it to the mix. Sprinkle half of the herb and spice mixture over the mushrooms and toss them to season all of them.
  3. Lay the chicken out on a cutting board and season each side with the rest of the spice and herb mixture. 
  4. Heat the olive oil in a non-stick cooking pan over medium high heat. Add the chicken to the pan and cook 3-4 minutes or until browned. Turn the chicken over and cook another 2 minutes. Add the mushrooms and cook them another 6-7 minutes, turning the chicken once more and stirring the mushrooms occasionally so they don’t stick. Once the chicken is cooked through transfer it to a cutting board and the mushrooms to a bowl. Slice the chicken into thin strips.
  5. While the chicken and mushrooms cook, prepare the salad greens. 
  6. Wash the lettuce and spinach under cool water, shake off any excess water, and cut the lettuce into bite sized pieces. Peel and thinly slice the red onion into small wedges. Put them all into a large bowl and add the pecans. Add the chicken and mushrooms to the bowl when they are done cooking.
  7. In a bowl, whisk the Greek yogurt, parsley, and lemon juice together. Taste and add salt and black pepper as necessary. 
  8. Plate the salad and add the avocado to the top of each with the dressing drizzled on top!

Have a Fun meal!