Parisian Chicken Salad

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4 cups mixed baby greens, rinsed and patted dry

1 cup sliced mushrooms

1 cup diced fennel

1 cup julienned carrots

1 cup diced celery

1 (14-ounce) can baby artichokes, drained and quartered

1 cup calamata or nicoise olives

1/2 cup thinly sliced scallion

1 whole boneless, skinless chicken breast, cut into halves and pounded to 1/2-inch thick

1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried thyme, crumbled

Salt and freshly ground pepper, to taste

1 tablespoon olive oil

1/2 cup dry white wine

1/2 cup canned chicken broth

1 to 2 teaspoons Dijon mustard, or to taste

For the dressing:

2 to 3 tablespoons olive oil, or to taste

1 tablespoon balsamic vinegar