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Warm Mushroom And Chicken Salad Provencal


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  • 12 ounces boneless skinless chicken breasts cut 1/2" strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 tablespoons olive oil
  • 2 cups baby carrots - (abt 8 oz)
  • 1 pound fresh white mushrooms quartered
  • 1/4 cup dry white wine
  • 1 1/2 cups sliced peeled seeded cucumbers
  • 4 cups lettuce leaves


Servings 4


Step 1

Sprinkle chicken with salt and black pepper. In a large skillet over medium-high heat, heat oil until hot. Add chicken 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.

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 Tarragon Dressing. Serve in lettuce cups.

Tarragon Dressing: In a small bowl, combine oil, vinegar, mayonnaise, tarragon, salt and pepper.

This recipe yields 4 servings.

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