Warm Mushroom And Chicken Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into 1/2 inch strips
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil
• 2 cups baby carrots
• 1 lb fresh mushrooms, quartered
• 1/4 cup wine
• 1 1/2 cups cucumbers, peeled and sliced
• 1/4 cup olive oil
• 3 tablespoons wine vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon tarragon leaf, crushed
• 1 teaspoon salt
• 1/4 teaspoon ground pepper

Recipe

• 1 sprinkle chicken with salt and pepper.
• 2 in a large skillet over medium-high heat, heat oil until hot; add chicken and carrots; cook, stirring frequently, until chicken is opaque but still pink, about 2 minutes.
• 3 add mushrooms; cook, stirring constantly, until mushrooms are softened, about 2 minutes.
• 4 stir in wine; cook about 1 minute.
• 5 using a slotted spoon, remove chicken and vegetable mixture to a serving bowl; set aside.
• 6 heat juices in skillet over high heat until reduced to 1 t, about 3 minutes.
• 7 pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes.
• 8 just before serving add cucumbers and toss with tarragon salad dressing.
• 9 serve on lettuce leaves.
• 10 tarragon salad dressing: in a small bowl, combine oil, vinegar, mayo, tarragon, salt and pepper.
• 11 mix well before using.