Ingredients:
1/2 lb boneless skinless chicken breasts
1/2 lb pork tenderloins
8 ounces fresh mushrooms
3 tablespoons soya sauce
2 cloves garlic
2 tablespoons grated parmesan cheese
1 head romaine lettuce
1/3 cup caesar salad dressing
1/2 teaspoon black pepper
Directions:
Dice the chicken and pork into 1/2″ cubes.
Cut the mushrooms into approximately the same size as the meat cubes.
Add 1 tbsp of the soya sauce to a non-stick pan and cook the pork and chicken at a medium heat (add more soya sauce if required to prevent from burning) When the meat is no longer looking pink, add the mushrooms and 2 tbsp soya sauce.
Reduce heat and cook until the meat is well done and the mushrooms tender (add more soya sauce if required to prevent from burning).
Crush and then mince the garlic and put in a glass salad bowl.
Add the caesar dressing and black pepper and crush together with the garlic with the back of a tablespoon.
Rip up the romaine lettuce and add to the salad bowl and toss until mixed (depending of the size of the head, you may need more dressing than this).
(I like to wash and dry the lettuce first) Sprinkle with the grated parmesan cheese and toss again.
Top with the meat mushroom mixture.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.