Warm Mushroom and Chicken Salad Provencal

Recipe courtesy of the Mushroom Council and mushroominfo.com


Yield: 4


12 ounces boned and skinned chicken breasts, cut in 1/2-inch strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 cups (about 8 ounces) baby carrots
1 pound white button mushrooms, quartered (about 6 cups)
1/4 cup dry white wine
1 1/2 cups peeled and seeded sliced cucumbers
4 cups lettuce leaves


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.


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