Roasted Chicken Salad with Goat Cheese Crostini

recipe

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 356
Caloriesfromfat 29 %
Fat 11.3 g
Satfat 4 g
Monofat 3.9 g
Polyfat 1.8 g
Protein 33.6 g
Carbohydrate 30.2 g
Fiber 0.0 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 569 mg
Calcium 0.0 mg

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

Preparation

Cut carrots into long, thin strips using a vegetable peeler. Combine carrot, spinach, and next 3 ingredients in a large bowl. Set aside.

Combine tarragon and next 7 ingredients in a small jar; cover tightly, and shake vigorously.

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.