Warm Mushroom and Chicken Salad Provencal

  • Active Time 20m
  • Total Time 32m

4 servings


  • 12 ounces boned and skinned chicken breasts, cut in half-inch strips
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 cups (about 8 ounces) baby carrots
  • 1 pound (about 6 cups) fresh white mushrooms, quartered
  • 1/4 cup dry white wine
  • 1 1/2 cups peeled and seeded sliced cucumbers
  • 4 cups lettuce leaves
  • Tarragon Salad Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon light mayonnaise
  • 1 teaspoon tarragon leaves, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


Sprinkle chicken with salt and black pepper. In a large skillet over medium-high heat, heat oil until hot. Add chicken and carrots; cook, stirring frequently, until chicken is opaque but still pink, about 2 minutes. Add mushrooms; cook, stirring constantly, until mushrooms are softened, about 2 minutes. Stir in wine; cook 1 minute longer.

Using a slotted spoon remove chicken and vegetable mixture to a serving bowl; set aside.

Heat juices in skillet over high heat until reduced to 1 tablespoon, about 3 minutes. Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes. Just before serving add cucumbers and toss with Tarragon Salad Dressing. Serve in lettuce cups.

For the tarragon salad dressing, combine all ingredients in a small bowl.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8082

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com