This salad is so so good! and EASY! I can’t rave enough about it! With a little over 20 minutes prep work you can’t beat it. Balsamic sauce with fresh tomatoes, chicken and basil… yummm… I like to add goat cheese or feta for a little extra 😉 This recipe comes from Taste of Home.

Recipe Review:


  • Steps: 2
    • Rating: Easy
  • Involvement
    • 21 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 9 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Large Skillet
  • Knife
  • Cutting board
  • Measuring spoons/cups
  • Mixing spoon

The Recipe

Time: ~21 min. prep

Servings: 4-6

Calories/serving (6): ~ 226


  • 6 boneless skinless chicken breast halves (4 ounces each), cut into 3-inch strips
  • 4 tablespoons olive oil, divided
  • 1/2 – 1 teaspoon minced garlic
  • 1/4 cup balsamic vinegar
  • 1-1/2 cups halved cherry tomatoes (or grape)
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups torn mixed salad greens


  1. In a large skillet, sauté chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
  2. In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.

Warm Mushroom Salad

This salad is one of our all-time faves! Sautéed mushrooms in butter and garlic with aged cheddar over a bed of greens, it’s simply divine. I got this recipe from LCBO Food & Drink, it’s supposed to be a winter time recipe but we enjoy it all year long! It’s great with a barbecued steak and some red wine 🙂

Recipe Review:


  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 25. min prep
    • Rating: Easy
  • Ingredients & availability
    • 14 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy – Moderate

Equipment Required:

  • Knife
  • Cutting board
  • Sauté pan
  • Whisk
  • Mixing bowl
  • Measuring cups/spoons

The Recipe

Time: ~25 min.

Servings: 2

Calories/serving: ~ 300


  • 1 tbsp (15 mL) butter
  • 1 clove garlic, peeled and lightly crushed (I use minced)
  • 3 cups (750 mL) mixed mushrooms, thinly sliced (preferably an equal mix of cremini, oyster and shiitake)
  • 1 tsp (5 mL) fresh thyme, finely chopped (or 1/4 – 1/2 tsp dried)
  • Salt
  • 1 tsp (5 mL) soy sauce
  • ¼ cup (50 mL) dry white wine (I tend to use sauvignon blanc or chardonnay)
  • Pepper to taste
  • 1 tsp (5 mL) Dijon mustard
  • 1 tsp (5 mL) white wine vinegar (sherry or red wine vinegar will also do)
  • 1½ tbsp (22 mL) olive oil
  • 4 cups (1 L) winter greens, torn into bite-size pieces (arugula, escarole, romaine, red leaf lettuce or others)
  • ¼ cup (50 mL) aged white cheddar, finely crumbled (I use Balderson)
  • 1½ tbsp (22 mL) walnuts, coarsely chopped (sometimes we just leave these out if we don’t have any on hand)


1. In a large sauté pan heat butter over medium-high heat. Add garlic clove and cook for 1 minute.

2. Add mushrooms, thyme and a pinch of salt. Sauté for 5 minutes until mushrooms begin to soften and release their water.

3. Add soya sauce and white wine and continue sautéing for 5 minutes or until the mushrooms become golden. Discard garlic clove. Season to taste with salt and pepper.

4. In a medium bowl whisk together mustard, vinegar, olive oil and a pinch of salt.

5. Add greens and toss with vinaigrette, taste a leaf and adjust seasoning. If needed add another drizzle of oil or vinegar.

6. Divide greens on 2 plates, top each with warm mushrooms and sprinkle with cheddar and walnuts.