Main Entrees Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Roasted chicken salad

Yield: 4 Servings

Ingredients:

• 1 Bag (10-ounce) fresh spinach -leaves torn
• 2 lg Carrots cut into thin -strips
• 1 Medium-size purple onion -thinly sliced
• 2 Yellow squash cut in half -and sliced
• 3 tb Chopped dried tomatoes
• 1/3 c Rice wine vinegar
• 1 tb Chopped fresh OR (up to 2)
• 1 ts Dried tarragon (up to 2)
• 1 tb Olive oil
• 1/4 ts Dry mustard
• 1/4 ts Salt
• 1/4 ts Pepper
• 1 Garlic clove minced
• 12 oz Skinned and boned

Instructions:

Roasted chicken cut into -3/4-inch pieces Combine first 4 ingredients in a large bowl. Add dried tomatoes. Set aside. Combine vinegar and next 6 ingredients in a small jar; cover tightly and shake vigorously. Toss with spinach mixture and chicken. Kitchen Express: Substitute commercial vinaigrette for vinegar and next 6 ingredients.

Web Standards & Support: