Sauteed Chicken Salad
  1. 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.
  2. Remove chicken mixture from heat and allow to cool partly.
  3. Arrange 2-3 cups of greens on a plate. Add carrots and cucumbers.
  4. Once it's sufficiently cooled (just enough to not wilt the greens), top the greens with a few spoonfuls of the chicken mixture.
  5. Add a few croutons and a sprinkle of Parmesan cheese.
  6. Finish with more balsamic vinaigrette dressing and serve.

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