From Heather McPherson of The Orlando Sentinel:

Cool salad greens are combined with warm chicken and mushrooms for a light, summer salad. Serve Warm Mushroom and Chicken Salad Provencal with artisanal bread.

Yield: 6 cups

Tarragon salad dressing (see note)

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 peeled baby carrots

1 pound mushrooms, quartered

1/4 cup dry white wine

1 1/2 cups peeled, seeded, sliced cucumbers

4 cups Boston or bibb lettuce leaves

1. Prepare tarragon salad dressing (see note). Sprinkle chicken with salt and black pepper.

2. In a 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.

3. Using a slotted spoon, remove chicken and vegetable mixture to a 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 dressing. Serve in lettuce cups.

Recipe notes: To make dressing, combine 1/4 cup olive oil, 3 tablespoons white-wine vinegar, 1 tablespoon light mayonnaise, 1 teaspoon crushed tarragon, 1 teaspoon salt, 1/4 teaspoon ground black pepper.