ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Warm Chicken and Sautéed Mushroom Salad

Photo: Annabelle Breakey

Total time 30 mins

Serves 4

"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

Nutrition Information

  • calories 419
  • caloriesfromfat 61 %
  • protein 32 g
  • fat 29 g
  • satfat 9.4 g
  • carbohydrate 9.5 g
  • fiber 1.6 g
  • sodium 449 mg
  • cholesterol 93 mg

How to Make It

  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).

  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.