"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.