Gregory Cox's Warm Chicken And Vegetable Salad

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
1194
FAT
177%
CHOL
37%
SOD
22%

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Ingredients for 1 serving

4 small shiitake mushrooms, caps only, sliced

2 tablespoons olive oil

2 cups mixed greens (such as arugula, red oak, frisee, Boston or bibb lettuce)

1/4 cup haricot verts or American green beans

3 to 4 ounces boneless, skinless chicken breast

2 tablespoons Sherry vinegar

1 teaspoon butter or oil, for sauteing

1/4 cup walnut or grapeseed oil

2 small new potatoes, cut into 1/2-inch dice

Salt and freshly ground pepper to taste

2 shallots, sliced very thin

1/4 cup lentils, cooked according to package directions

1 teaspoon fresh chives, marjoram or sage, minced

1/2 small head (three inches) fresh fennel, bulb only, cut into 1/2-inch dice

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