My mom and I recently discovered a shared affinity for combining fresh, crunchy salad greens with warm, cooked foods. There is something about the texture combination and contrast that is very satisfying. This is a quick dish that she came up during our last visit. It was a huge hit.
Begin by mixing together the following marinade:
1 tbsp olive oil, juice of 1/2 lemon, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 minced clove garlic, 2 tbsp rice wine vinegar, dash of brown sugar plus a little sriracha or tobasco sauce to taste.
Use about half the marinade to cover 2 large chicken breasts. Bake at 350 until cooked through (give or take 25 minutes).
While the chicken is baking, quickly stir fry 1 chopped onion in 1 tbsp olive oil, then in a medium bowl, mix with 1-2 cups chopped mushrooms and the rest of your marinade.
In a medium sauce pan, add sliced chicken and the marinated veggies. Allow to cook for 5-10 minutes over med-high flame. (There should already be sufficient enough juices to prevent any sticking and/or burning).
Create a generous bed of fresh leafy greens and herbs, then add the cooked chicken and mushrooms. Top with ample grated Parmesan cheese and honey-mustard vinaigrette (or dressing of your choice).