Warm Chicken and Sautéed Mushroom Salad

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

Warm Chicken and Sautéed Mushroom Salad
Warm Chicken and Sautéed Mushroom Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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