Roasted Chicken Salad with Goat Cheese Crostini Recipe
Ingredients
| Carrots | 2 Large, scraped | |
| Spinach leaves | 8 Cup (16 tbs) | |
| 1 cup thinly sliced purple onion | ||
| Yellow squash | 3/4 Cup (16 tbs), sliced | |
| Chopped tomatoes | 3 Tablespoon, dried | |
| Tarragon | 2 Tablespoon, chopped | |
| Rice wine vinegar | 3 Tablespoon | |
| Balsamic vinegar | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 12 ounces skinned, boned roasted chicken, cut into 3/4-inch pieces | ||
| Goat Cheese Crostini | ||
Directions
Cut carrots into long, thin strips using a vegetable peeler.
Combine carrot, spinach, and next 3 ingredients in a large bowl.
Set aside.
Combine tarragon and next 7 ingredients in a small jar; cover tightly, and shake vigorously.
Add vinegar mixture to spinach mixture, and toss well.
Place spinach mixture evenly on 4 plates.
Top evenly with chicken.
Serve with Goat Cheese Crostini.
Combine carrot, spinach, and next 3 ingredients in a large bowl.
Set aside.
Combine tarragon and next 7 ingredients in a small jar; cover tightly, and shake vigorously.
Add vinegar mixture to spinach mixture, and toss well.
Place spinach mixture evenly on 4 plates.
Top evenly with chicken.
Serve with Goat Cheese Crostini.
Chef
