Name: Roasted Chicken Salad
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; Roasted chicken, cut into 3/4-inch pieces

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Salads, Poultry	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
		Roasted chicken, cut into 3/4-inch pieces

INSTRUCTIONS

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.
Posted to MM-Recipes Digest  by Julie Bertholf <[email protected]> on
Apr 05, 1998

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