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Roasted Chicken Salad with Goat Cheese Crostini

Yield 4 servings.

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

Nutrition 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

How to Make It

  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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