This was directly inspired by my mushroom truffle frittata. I am essentially substituting the lettuce for the eggs and adding chicken to make it a main course salad. I am using plain chicken breast, at room temperature, putting it off to the side, and topping with the vinaigrette along with the lettuce. The goal is for the hot mushrooms to be the star of the salad, with the chicken playing a supporting role.
Mushroom truffle salad
1–1/4 cup shitake mushrooms (caps), sliced
1–1/4 cup crimini mushrooms (caps), sliced
1/2 teaspoon truffle oil
cooked chicken breast, sliced, at room temperature
baby romaine lettuce
1/4 cup goat cheese, crumbled or in small pieces, depending on consistency
3 tablespoons vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon truffle oil
Cook the mushrooms in oil over medium heat at least 10 minutes until nicely browned.
While the mushrooms are cooking, arrange the lettuce on the plate with the chicken off to the side. Whisk or shake in a jar the oil, vinegar, and truffle oil, adding the truffle oil to taste. Pour over the lettuce and the chicken.
When the mushrooms are browned, add the truffle oil and cook one more minute. Put the mushrooms on the salad and add the goat cheese.