During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Chinese Chicken Salad with Golden Potatoes and Shiitake Mushrooms

Asian flavors pop in this salad with crunchy veggies, creamy yellow potatoes and umami-packed shiitake mushrooms. Enjoy for lunch or a light dinner.

Author: Side Delights

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

What You Need

  • 1 package Side Delights Steamables Golden Potatoes, cooked according to package instructions and cooled
  • 6 to 8 shiitake mushrooms, stems removed and thinly sliced into strips
  • 4 tablespoons canola oil, divided
  • Pinch of salt and pepper
  • 2 large chicken breasts or 4 small chicken breasts
  • 4 cups Napa cabbage, shredded
  • 2 cups baby arugula
  • ½ cup green onions, minced
  • 4 tablespoons sesame seeds
  • Store-bought Asian-style dressing
  • Cilantro and sesame seeds for garnish

What You Do

  1. Cut potatoes into quarters and set aside. In a non-stick skillet over medium heat, add 2 tablespoons oil and sliced shiitakes. Season with a pinch of salt and pepper and cook, stirring often, until the mushrooms are golden brown, about 5 minutes. Remove the skillet from the heat and allow mushrooms to cool completely.
  2. In a large non-stick skillet over medium heat, add remaining oil and heat until rippling. Add chicken breasts and cook for 5 minutes, turn over and cook another 5 minutes, or until the internal temperature reaches 165 degrees F as measured with a food thermometer.* Remove chicken from the skillet, allow to cool slightly, and cut into strips.
  3. In a large mixing bowl, toss all ingredients together except dressing. Dress to taste. Divide portions evenly onto four plates and garnish with cilantro and sesame seeds.
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