• 1 pack Boneless Skinless Chicken Breast
• 6 oz Maitake Mushrooms, torn into bite-size pieces
• 2 Scallions, minced
• 5 oz Gemstone Mesclun Mix
• 1 Garlic Clove, minced 
• 2 Tbsp Cooking Oil
• 1 Tbsp Sesame Oil
• 2 tsp Sugar (Coconut Sugar for paleo)
• 2 Tbsp Soy Sauce (Coconut Aminos for Paleo)
• Sea Salt and Pepper

Place chicken in a mixing bowl along with sugar, 1 tablespoon soy sauce, 1 tablespoon minced scallion and most of minced garlic. Coat and marinate in fridge 15 minutes or up to two hours. 

Preheat broiler. Remove chicken from marinade and place on a broiler pan four inches from flame. Broil 10 minutes; then flip. Continue broiling 10-15 minutes, until chicken is no longer pink and juices run clear. Remove from broiler and let sit 5 minutes; then slice into 2-inch strips. 

While chicken is cooking, make dipping sauce by whisking together 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon minced scallion and remaining minced garlic. Set aside. Sauté mushrooms in 1 tablespoon cooking oil. Season with sea salt and pepper. 

Arrange greens on a plate; top with mushrooms. Place sliced chicken over mushrooms and garnish with a pinch of scallions. Serve dipping sauce on the side.