Roasted Chicken Salad with Goat Cheese Crostini



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


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


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.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note