Roasted chicken salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bag (10-ounce) fresh spinach leaves, torn | |
| 2 | larges | Carrots, cut into thin strips |
| 1 | Medium-size purple onion, thinly sliced | |
| 2 | Yellow squash, cut in half and sliced | |
| 3 | tablespoons | Chopped dried tomatoes |
| ⅓ | cup | Rice wine vinegar |
| 1 | tablespoon | Chopped fresh OR (up to 2) |
| 1 | teaspoon | Dried tarragon (up to 2) |
| 1 | tablespoon | Olive oil |
| ¼ | teaspoon | Dry mustard |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Garlic clove, minced | |
| 12 | ounces | Skinned and boned |
| Roasted chicken, cut into 3/4-inch pieces | ||
Directions
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.