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Warm Chicken and Sautéed Mushroom Salad


A delicious combination of chicken, warm mushrooms and pine nuts. Serves 4

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  • 1 pkg. (5 oz) mixed salad greens
  • 2 cups shredded rotisserie chicken
  • 3 T olive oil, divided
  • 1 pkg. (8 oz) sliced mushrooms
  • 1 tsp minced garlic
  • 3 T balsamic vinegar
  • 1 T dijon mustard
  • 1/4 cup thinly sliced red onion
  • 4 oz goat cheese, crumbled
  • 1/4 cup toasted pine nuts



Step 1

1. Put greens and chicken in a large serving bowl; set aside. Heat 1 T oil in large frying pan over medium-high heat. Add mushrooms and garlic and cook until browned and fragrant, about 5 minutes (longer if mushrooms give off a lot of water).

2. Add remaining 2 T oil, the vinegar, and mustard, stirring to combine. Cook until mixture starts to boil. Pour over greens and chicken, tossing to coat. Top with onion, goat cheese, and pine nuts.

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