"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.
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
How to Make It
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).
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.
This recipe is sooo good--it's going in my recipe box and will be a regular on our dinner table! I did make a few changes which I think made it even tastier. I added 1/4 teas. salt and a little ground black pepper to the mushrooms as I sautéed them. I don't care for goat cheese so I substituted feta. And, since I'm not crazy about rotisserie chicken I bought boneless and skinless chicken thighs and marinated them for 3 hours, then grilled them and cut them into pieces. However, I'm sure rotisserie chicken would be just fine if you want to stick with that. The warm mushroom dressing is the star in this recipe. The different textures of lettuces, pine nuts, red onion, etc. are wonderful. This recipe is a keeper!!
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