Title: Roasted Chicken Salad
Categories: Main dish, Salads, Poultry
Yield: 4 Servings

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

Combine first 4 ingredients in a large bowl. Add dried tomatoes. Set aside.
Combine vinegar and next 6 ingredients in a small jar; cover tightly, and
shake vigorously. Toss with spinach mixture and chicken. Kitchen Express:
Substitute commercial vinaigrette for vinegar and next 6 ingredients.
Posted to MM-Recipes Digest by Julie Bertholf on
Apr 05, 1998