Grilled Chicken and Mushroom Salad with Honey Balsamic Dressing

Method

1. Pre-heat your grill to a medium-high heat.
2. Slice your chicken horizontally into thin steaks. Combine in a bowl with 15ml olive oil, soy sauce and fresh pepper. Layout on an oven tray and grill each side for 3-4 minutes’ till cooked. While chicken is cooking, prepare your mushrooms.
3. Lightly wipe mushrooms with a paper towel to remove any dirt. Slice them in half, place on an ovenproof tray and brush lightly with olive oil. Grill mushrooms for 2-3 minutes each side. (Alternatively cook on barbeque).
4. While your chicken and mushrooms are cooling, prepare your dressing by whisking all dressing ingredients in a bowl, until well mixed through or by combining ingredients in a screw top jar, securing the lid and shaking to combine.
5. Once the chicken has cooled (to reduce moisture loss), slice into thin strips.
6. In a large bowl, combine all remaining salad ingredients with chicken, mushrooms, half of the dressing and mix gently.
7. To serve, drizzle the remaining dressing over the salad, season with salt and pepper to taste and sprinkle with sesame seeds.