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Warm Chicken and Sautéed Mushroom Salad





Yields
Serves 4




Total Time
30 mins

"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.

su-Warm Chicken and Sautéed Mushroom Salad Image




Photo: Annabelle Breakey

 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
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 419Calories from Fat 61
% Daily Value *
Total Fat 29g45%

Saturated Fat 9.4g47%
Cholesterol 93mg31%
Sodium 449mg19%
Total Carbohydrate 9.5g4%

Dietary Fiber 1.6g7%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.