Market street chicken salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Pine nuts |
| 8 | cups | Mixed salad greens; washed & dried |
| 1½ | cup | Julienned cooked chicken; skin removed |
| ¼ | cup | Julienned drained sun-dried tomatoes packed in oil |
| ½ | cup | Diced tomato |
| 4 | tablespoons | Extra virgin olive oil |
| 2 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Red wine vinegar |
| Salt & fresh pepper to taste | ||
| 2 | ounces | Soft goat cheese |
| Roasted peppers with garlic (see recipe) and extra- virgin olive oil | ||
Directions
Toast pine nuts on baking sheet in 350-degree oven 5 minutes or until lightly browned. Let cool to room temperature. In large mixing bowl toss greens with chicken, sun-dried tomatoes, fresh tomato and pine nuts. Whisk together oil and vinegars. Season to taste with salt and pepper. Add dressing to mixing bowl as desired. Transfer salad to serving bowl or platter. Lay strips of roasted pepper on salad. Crumble goat cheese over salad and serve at once. Makes 4 main-course servings. See recipe for Roasted Peppers with Garlic and Extra-Virgin Olive Oil.
STARS & STRIPES, 6 DEC 92
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