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Warm Chicken and Sautéed Mushroom Salad

Photo: Annabelle Breakey

Total time 30 mins
Yield

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.

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

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.