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Warm Mushroom and Chicken Salad Provencal

Warm Mushroom and Chicken Salad Provencal
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 12 ounces boned and skinned chicken breasts, cut in 1/2-inch strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon Ground black pepper
  • 2 tablespoons olive oil
  • 2 cups (about 8 ounces) baby carrots
  • 1 pound 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



1 Sprinkle chicken with salt and black pepper. In a large skillet over medium-high heat, heat oil until hot.

2 Add chicken and carrots; cook, stirring constantly, until mushrooms are softened, about 2 minutes.

3 Stir in wine; cook 1 minute longer. Using a slotted spoon remove chicken and vegetable mixture to a serving bowl; set aside.

4 Heat juices in skillet over high heat until reduced to 1 tablespoon, about 3 minutes.

5 Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes.

6 Just before serving add cucumbers and toss with Tarragon Dressing. Serve in lettuce cups.

7 Tarragon Dressing

8 In a small bowl, combine oil, vinegar, mayonnaise, tarragon, salt and pepper.

Source: Photo and Recipe Courtesy of Mushroom Council and