Mushrooms cap this main-dish chicken salad

Are you getting your recommended 5 to 7 servings a day of fruits and vegetables? If not, it’s too bad, because it’s so easy to strive for this wholesome, healthful diet. Think of all the fruits and vegetables you can eat without cooking. It’s simple if you include salads in the menu planning.

Make salad a main dish, a meal opener or closer. My mother always had salad to end our dinners. My father used to say it helped digestion. With wintry days behind us, we can push aside the stew and soup pots and make salad a part of lunch and dinner. Having a sandwich for lunch? Add lettuce and tomato, pickled peppers, a slice of avocado, cucumber or sautêed, marinated or raw mushrooms.

And speaking of mushrooms, they’re a perfect addition to the salad bowl since they add not only distinctive taste but also a bonus in nutrition. Low in calories, they are cholesterol-free and have almost no fat or sodium. They add some B vitamins, potassium and selenium.

Add this Warm Mushroom and Chicken Salad to your menu. With its sautêed mushrooms and tarragon dressing, it has a pleasing blend of textures and flavors.

Warm Mushroom and Chicken Salad

12 ounces boned and skinned chicken breasts, cut in 1/2 -inch strips

1/2 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons olive oil

2 cups (about 8 ounces) peeled baby carrots

1 pound fresh white mushrooms, quartered

1/4 cup dry white wine

1 1/2 cups peeled and seeded sliced cucumbers

Tarragon Salad Dressing*

4 cups Boston or bibb lettuce leaves

Sprinkle chicken with salt and black pepper. In large skillet over medium-high heat, heat oil until hot. Add chicken and carrots; cook, stirring frequently, until chicken is opaque but still pink, about 2 minutes. Add mushrooms; 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 tablespoon, about 3 minutes. Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes. Just before serving, add cucumbers and toss with Tarragon Salad Dressing (recipe follows). Serve over lettuce leaves. Makes 4 servings (6 cups).

*Tarragon Salad Dressing

1/4 cup olive oil

3 tablespoons white wine vinegar

1 tablespoon light mayonnaise

1 teaspoon tarragon leaves, crushed

1 teaspoon salt

1/4 teaspoon ground black pepper

In a small bowl combine oil, vinegar, mayonnaise, tarragon, salt and pepper. Makes 1/2 cup.