Warm Mushroom and Chicken Salad

I think this came from meals.com

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1/2 inch strips
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons olive oil
• 2  cups  baby carrots
• 1  lb fresh mushrooms, quartered
• 1⁄4 cup white wine
• 1 1⁄2 cups cucumbers, peeled and sliced

• Tarragon Salad Dressing

• 1⁄4 cup olive oil
• 3  tablespoons white wine vinegar
• 1  tablespoon mayonnaise
• 1  teaspoon tarragon leaf, crushed
• 1  teaspoon salt
• 1⁄4 teaspoon ground pepper

Directions

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.