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Source: America's Favorite Food Associations

Warm Mushroom & Chicken Salad Provencal
This Warm Mushroom & Chicken Salad Provencal is easy to make and delicious.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
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12 ounces chicken breasts, boned and skinned, 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 fresh white mushrooms, quartered (about 6 cups)
1/4 cup dry white wine
1 1/2 cups cucumbers, peeled and seeded
4 cups lettuce leaves




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 tbs., 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 DRESSING: In a small bowl, combine oil, vinegar, mayonaise, tarragon, salt and pepper.




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