Chargrilled Chicken Tenderloins with Ragout of Mushrooms, Asparagus and Mizuna Salad


  • 16 Chicken Tenderloins

  • 1 Lemon

  • 2 cans button mushrooms cut in half

  • 2 bunches asparagus blanched

  • 50 g Butter

  • 1 tablespoon Sage finely chopped

  • 30 ml red wine

  • 2 Cloves Garlic pureed

  • 30 ml Balsamic vinegar

  • 60 ml Olive Oil

  • 2 bunches fresh Rocket washed

  • 1 medium Spanish Onion finely sliced


  • 1.

    Marinate chicken with garlic, olive oil and bay leaves overnight.

  • 2.

    Place on hot plate for 1-2 minutes each side.

  • 3.

    Pour 30ml olive oil onto other hot plate, add mushrooms and butter.

  • 4.

    Add asparagus, cooking just to colour up and give it a slight BBQ flavour.

  • 5.

    Squeeze a little lemon over chicken.

  • 6.

    While mushrooms are cooking, add wine, sprinkle with salt and pepper and add sage.

  • 7.

    In a salad bowl, combine rocket and Spanish onions.

  • 8.

    Add mushrooms and asparagus to the salad and toss.

  • 9.

    Add a dash of balsamic vinegar and olive oil, toss.

  • 10.

    Arrange salad on a plate and top with chicken.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1861kj
  • Fat Total 119g
  • Saturated Fat 28g
  • Protein 92g
  • Carbohydrate 102g
  • Sugar 7g
  • Sodium 2732mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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