Saute the chicken, mushrooms, and onion in a couple of tablespoons of balsamic vinaigrette salad dressing until onions are translucent and mushrooms are crisp-tender.
Remove chicken mixture from heat and allow to cool partly.
Arrange 2-3 cups of greens on a plate. Add carrots and cucumbers.
Once it's sufficiently cooled (just enough to not wilt the greens), top the greens with a few spoonfuls of the chicken mixture.
Add a few croutons and a sprinkle of Parmesan cheese.
Finish with more balsamic vinaigrette dressing and serve.
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