Grilled Chicken Salad with Asparagus Spears and Morel Mushrooms
1 Each Boneless Skinless Chicken Breast
4 Each Fresh Morel Mushrooms, halved, washed and dried
2 Tbsp Shallots, chopped
6 Each Green and White Asparagus Points, blanched
1/4 Cups Chive Batonettes
6 Oz European-Style Spring Mix
1 1/2 Tspn Sherry Vinegar
1/2 Tspn White Wine Vinegar
1/4 Cup Extra Virgin Olive Oil
Coarse Kosher or Sea Salt, to taste
Grill the seasoned chicken breast until done and let rest. Sauté the morel mushrooms with olive oil and chopped shallots and toss with the blanched asparagus points, chives, Spring Mix and vinaigrette. Place the salad on a plate and finish the salad with slices of the grilled chicken arranged on top of the salad.
Whisk together sherry vinegar, white wine vinegar, and coarse salt. Whisk in olive oil.