Warm Chicken and Sautéed Mushroom Salad
Photo: Annabelle Breakey
"My family loves salads for weeknight dinners," says reader Marilyn Ritchie. Inspired by a recipe for warm mushroom dressing, Ritchie added chicken, goat cheese, and extra balsamic vinegar to come up with this luxurious main dish. When she wants to splurge, she uses shiitakes.
How to Make It
Step 1
1
Put greens and chicken in a large serving bowl; set aside. Heat 1 tbsp. oil in a 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).
Step 2
2
Add remaining 2 tbsp. oil, the vinegar, and mustard, stirring to combine. Cook until mixture starts to boil. Pour over greens, tossing to coat. Top with onion, goat cheese, and pine nuts.
Ingredients
1 pkg. (5 oz.) mixed salad greens
2 cups shredded rotisserie chicken
3 tablespoons olive oil, divided
1 pkg. (8 oz.) sliced mushrooms
1 teaspoon minced garlic
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup thinly sliced red onion
4 ounces goat cheese, crumbled
1/4 cup toasted pine nuts
Directions
Step 1
1
Put greens and chicken in a large serving bowl; set aside. Heat 1 tbsp. oil in a 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).
Step 2
2
Add remaining 2 tbsp. oil, the vinegar, and mustard, stirring to combine. Cook until mixture starts to boil. Pour over greens, tossing to coat. Top with onion, goat cheese, and pine nuts.
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