IL MITO’s Grilled Chicken and Mushroom salad with Roasted Garlic Ranch

Chef Feker makes his grilled chicken and mushroom salad with roasted garlic ranch for Real Milwaukee. Watch the video above and follow the instructions below to make your own grilled chicken and mushroom salad.

Ingredients for dressing
1-cup buttermilk
1/2-cup mayonnaise
1 teaspoon lemon juice
1/8-teaspoon paprika
1/4 Tbsp. Dijon mustard
2 oz. roasted garlic
1/2-teaspoon salt
1/8-teaspoon black pepper
1 Tbsp chopped fresh parsley
2 Tbsp of chopped fresh basil

Directions
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add all other ingredients, adjusting for taste. Keeps for a week, covered in the fridge. Makes about 1-1/2 cups

Ingredients for salad
4 6oz. breast of Chicken grilled
1 medium size head of romaine heart chopped
4 Portobello mushroom grilled and diced
1 pound of crimini mushrooms sliced
1 pound of white mushrooms
2 tomatoes chopped

directions
Mix all chopped and sliced vegetables, drizzle with dressing and set aside. Meanwhile slice the grilled chicken and place on top of the salad and enjoy.