Roasted chicken salad

4 Servings

Ingredients

Quantity Ingredient
1 Bag (10-ounce) fresh spinach leaves, torn
2 larges Carrots, cut into thin strips
1 Medium-size purple onion, thinly sliced
2 Yellow squash, cut in half and sliced
3 tablespoons Chopped dried tomatoes
⅓ cup Rice wine vinegar
1 tablespoon Chopped fresh OR (up to 2)
1 teaspoon Dried tarragon (up to 2)
1 tablespoon Olive oil
¼ teaspoon Dry mustard
¼ teaspoon Salt
¼ teaspoon Pepper
1 Garlic clove, minced
12 ounces Skinned and boned
Roasted chicken, cut into 3/4-inch pieces

Directions

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.

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