Ingredients
6 ounces boneless skinless chicken breast, cut into thin strips1/8 teaspoon salt1/8 teaspoon pepper1/4 cup chicken broth3-1/2 cups torn mixed salad greens1/4 cup sliced fresh mushrooms1/4 cup chopped red onion1 small carrot, juliennedDRESSING:2 tablespoons balsamic vinegar1 tablespoon water1 tablespoon canola oil1-1/2 teaspoons Dijon mustard1/4 teaspoon sugar1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.
