Roasted Chicken Salad with Goat Cheese Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 large carrots, scraped |
8 cups torn fresh spinach leaves |
1 cup thinly sliced purple onion |
3/4 cup sliced yellow squash |
3 tablespoons chopped dried tomatoes |
2 tablespoons chopped fresh tarragon |
3 tablespoons rice wine vinegar |
1 tablespoon balsamic vinegar |
1 teaspoon sugar |
1 teaspoon olive oil |
1/4 teaspoon dry mustard |
1/8 teaspoon salt |
1 clove garlic, minced |
12 ounces skinned, boned roasted chicken, cut into 3/4-inch pieces |
goat cheese crostini |
Directions:
1. Cut carrots into long, thin strips using a vegetable peeler. Combine carrot, spinach, and next 3 ingredients in a large bowl. Set aside.
2. Combine tarragon and next 7 ingredients in a small jar; cover tightly, and shake vigorously.
3. 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.
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