Roasted Chicken Salad with Goat Cheese Crostini

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 29%
  • Fat: 11.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 33.6g
  • Carbohydrate: 30.2g
  • Fiber: 0.0g
  • Cholesterol: 83mg
  • Iron: 0.0mg
  • Sodium: 569mg
  • Calcium: 0.0mg


  • 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


  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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