Warm Mushroom and Chicken Salad

• 1 lb boneless skinless chicken breast, cut into 1/2 inch strips
• 12 teaspoon salt
• 18 teaspoon pepper
• 2 tablespoons olive oil
• 2 cups baby carrots
• 1 lb fresh mushrooms, quartered
• 14 cup white wine
• 1 12 cups cucumbers, peeled and sliced
• 14 cup olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon tarragon leaf, crushed
• 1 teaspoon salt
• 14 teaspoon ground pepper

1. Sprinkle chicken with salt and pepper.
2. In a 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.
3. Add mushrooms; cook, stirring constantly, until mushrooms are softened, about 2 minutes.
4. Stir in wine; cook about 1 minute.
5. Using a slotted spoon, remove chicken and vegetable mixture to a serving bowl; set aside.
6. Heat juices in skillet over high heat until reduced to 1 T, about 3 minutes.
7. Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes.
8. Just before serving add cucumbers and toss with Tarragon Salad Dressing.
9. Serve on lettuce leaves.
10. Tarragon Salad Dressing: In a small bowl, combine oil, vinegar, mayo, tarragon, salt and pepper.
11. Mix well before using.

chicken breast, salt, pepper, olive oil, baby carrots, fresh mushrooms, white wine, cucumbers, olive oil, white wine vinegar, mayonnaise, tarragon leaf, salt, ground pepper

Taken from www.food.com/recipe/warm-mushroom-and-chicken-salad-26324 (may not work)