Chicken-and-Fresh-Mushroom Salad

Ingredients

• 1 pound Fresh mushroom caps (Quantity estimated (not specified in original recipe))
• 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
• 1 slice Onion
• 1 cup Chicken broth (or hot water) (Quantity estimated (not specified in original recipe))
• 2 cups Cooked chicken (Quantity estimated (not specified in original recipe))
• 1/2 cup Celery (Quantity estimated (not specified in original recipe))
• 1 cup Lettuce (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))

Instructions

1. 1Peel mushroom caps and break them into pieces. Melt butter in a skillet over medium heat. Add the sliced onion and sauté for 1 minute until softened. Add the mushroom pieces and sauté for 5-6 minutes, stirring occasionally.
2. 2Add chicken broth (or hot water) to the skillet. Bring to a simmer and cook until the mushrooms are tender, about 10 minutes.
3. 3Remove the mushrooms from the liquid with a slotted spoon, cover, and set aside to cool. Reserve the cooking liquid.
4. 4In a bowl, combine the cooked chicken, cooled mushrooms, celery, and lettuce. Season with salt and pepper to taste. Add a little of the reserved mushroom cooking liquid for moisture if desired. Toss gently to combine.