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Chicken And Roasted Vegetable Salad

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CATEGORY CUISINE TAG YIELD
Meats Cklive08 2 servings

INGREDIENTS

6 sm Beets – (abt 1 lb); trimmed
1/3 c Olive oil; plus
4 ts Olive oil
6 sm Red potatoes -; (abt 3/4 lb)
2 Zucchini -; (abt 1 lb)
4 md Carrots
3 tb Fresh lemon juice
1 tb Minced fresh parsley leaves
2 c Shredded cooked chicken
(i.e rotisserie chicken)
1 sm Frisee head; quartered
Or other curly endive or escarole

INSTRUCTIONS

Preheat oven to 400 degrees. Peel beets and cut into 3/4-inch wedges.
In a bowl toss beets with 1 teaspoon oil to coat and in one end of a
shallow baking pan spread in one layer. Cut potatoes into
1/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon
oil to coat and at other end of baking pan spread in one layer,
making sure that potatoes do not touch beets (beets will bleed). Cut
zucchini diagonally into 1/2-inch-thick slices and cut slices
lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1
teaspoon oil to coat and in one end of another shallow baking pan
spread in one layer. Cut carrots diagonally into 1/3-inch-thick
slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the
other end of second baking pan spread in one layer. In a small bowl
whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt
to taste. Bake vegetables in oven 5 minutes, or until zucchini is
just tender, and transfer zucchini to a shallow bowl. Bake remaining
vegetables, testing them every 5 minutes, 10 to 15 minutes more, or
until tender, and transfer as cooked to separate shallow bowls. Stir
dressing and spoon about 1 tablespoon over each vegetable, tossing to
coat. In a bowl toss chicken with remaining dressing. Arrange
vegetables and salad greens on a platter and mound chicken in middle.
Alternatively, vegetables, chicken, and dressing may be tossed
together, but beets will bleed. Serve salad at room temperature. This
recipe yields 2 to 3 servings.
Comments: A 3-pound rotisserie chicken yields about 2 cups white meat
and 2 cups dark.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-E276 broadcast
05-27-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-22-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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