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Roasted Chicken Salad With Goat Cheese Crostini

Heart.Foods's picture
Ingredients
  Carrots 2 Large, scraped
  Torn spinach leaves 8 Cup (128 tbs) (Fresh Ones)
  Sliced purple onions 1 Cup (16 tbs)
  Sliced yellow squash 3⁄4 Cup (12 tbs)
  Dried tomatoes 3 Tablespoon, chopped
  Chopped fresh tarragon 2 Tablespoon
  Rice wine vinegar 3 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Olive oil 1 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Roasted boneless skinless chicken breast 12 Ounce, cut into 3/4-inch pieces
  Goat cheese crostini 6
Directions

Cut carrots into long, thin strips using a vegetable peeler.
Combine carrot, spinach, and next 3 ingredients in a large bowl.
Set aside.
Combine tarragon and next 7 ingredients in a small jar; cover tightly, and shake vigorously.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Ingredient: 
Cheese
Interest: 
Healthy
Cook Time: 
1 Minute

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