Roasted Chicken Salad
| Yield: | 4 Servings |
| Categories: | Main Dishes, Salads, Poultry |
| 1 | Bag (10-ounce) fresh spinach leaves, torn | |
| 2 | lg | Carrots, cut into thin strips |
| 1 | Medium-size purple onion, thinly sliced | |
| 2 | Yellow squash, cut in half and sliced | |
| 3 | tb | Chopped dried tomatoes |
| 1/3 | c | Rice wine vinegar |
| 1 | tb | Chopped fresh OR (up to 2) |
| 1 | ts | Dried tarragon (up to 2) |
| 1 | tb | Olive oil |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Garlic clove, minced | |
| 12 | oz | Skinned and boned |
| Roasted chicken, cut into 3/4-inch pieces |
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