12 ounces skinless, boneless chicken breast, cut in 1/2-inch strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 pound fresh white mushrooms, quartered (about 6 cups)
2 cups baby carrots
1/4 cup dry white wine
1 1/2 cups peeled, seeded and sliced cucumbers
1/4 cup bottled vinaigrette salad dressing
4 cups lettuce leaves


1. Sprinkle chicken with salt and black pepper. In a large skillet over medium-high heat, heat oil until hot. Add chicken, mushrooms and carrots; cook, stirring constantly, until mushrooms are softened, about 2 minutes. Stir in wine; cook 1 minute longer. Using a slotted spoon remove chicken and vegetable mixture to a serving bowl; set aside.
2. Heat juices in skillet over high heat until reduced to 1 tablespoon, about 3 minutes. Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes. Just before serving add cucumbers and toss with salad dressing. Serve in lettuce cups.

This salad can also be made with leftover roast or grilled chicken. Just add the cooked chicken when you add the wine to warm it through.

Warm Mushroom and Chicken Salad
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