Mushroom And Shredded Chicken Salad

• 1 -2 tablespoon olive oil
• 7 ounces button mushrooms
• 7 ounces mushrooms, mixed, such as Swiss brown and shiitake, larger ones halved
• 14 ounces chicken, cooked, warm, shredded
• 7 ounces mixed salad greens
• LIME AND SOY DRESSING
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 tablespoon sweet chili sauce
• 1 tablespoon red wine vinegar

1. Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken.
2. Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms.
3. Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.

olive oil, mushrooms, mushrooms, chicken, salad greens, lime, lime juice, soy sauce, olive oil, sweet chili sauce, red wine vinegar

Taken from www.food.com/recipe/mushroom-and-shredded-chicken-salad-326636 (may not work)