Sautéed Chicken Salad
This quick and easy sautéed chicken salad is like a grilled chicken salad but quicker and easier! Serve shredded or chunk chicken over salad greens with a light balsamic dressing.
Equipment
Ingredients
- 1 13-oz can shredded chicken drained
- 1 onion chopped
- 1 cloves garlic pressed
- 16 ounces mushrooms sliced
- 6 cups spring mix spinach, or whatever you like
- 3 carrots grated
- 1 cucumber sliced and cut in half
- Chef Tim's Sweet Balsamic Vinaigrette
- Parmesan cheese
- Croutons optional
Instructions
- Heat a medium skillet over medium heat. Sauté the chicken, onion, and garlic in a couple of tablespoons of balsamic vinaigrette salad dressing, until onions are translucent. Add mushrooms and continue to sauté until mushrooms are crisp-tender. Remove from heat and allow to cool for 5 minutes.
- 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.
Notes
Nutrition information does not include salad dressing.
Nutrition
Calories: 299kcal | Carbohydrates: 58g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 223mg | Potassium: 3009mg | Fiber: 14g | Sugar: 26g | Vitamin A: 33514IU | Vitamin C: 95mg | Calcium: 173mg | Iron: 5mg
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