HealthNotes

Warm Mushroom and Chicken Salad Provençal

• From: Mushroom Council

Ingredients

• 12 oz boned and skinned chicken breasts, cut in 1/2-inch strips

• 1/2 tsp salt

• 1/4 tsp ground black pepper

• 2 Tbs olive oil

• 2 cups baby carrots (about 8 ounces)

• 1 lb white button mushrooms, quartered (about 6 cups)

• 1/4 cup dry white wine

• 1 1/2 cups peeled and seeded sliced cucumbers

• 4 cups lettuce leaves

An elegant chicken salad served in crisp lettuce cups makes a gorgeous presentation for company.

Directions

• 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 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 Dressing. Serve in lettuce cups.
• Tarragon DressingIn a small bowl, combine oil, vinegar, mayonnaise, tarragon, salt and pepper.