Free Recipe Chicken And Roasted Vegetable Salad
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Chicken And Roasted Vegetable Salad Recipe
6 sm Beets – (abt 1 lb); trimmed
1/3 c Olive oil; plus
4 ts Olive oil
6 sm Red potatoes -; (abt 3/4 lb)
2 Zucchini -; (abt 1 lb)
4 md Carrots
3 tb Fresh lemon juice
1 tb Minced fresh parsley leaves
2 c Shredded cooked chicken
(i.e rotisserie chicken)
1 sm Frisee head; quartered
Or other curly endive or
-escarole
Chicken And Roasted Vegetable Salad Preparation
Preheat oven to 400 degrees. Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer. Cut potatoes into 1/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed). Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer. Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer. In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste. Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls. Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing. Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature. This recipe yields 2 to 3 servings. Comments: A 3-pound rotisserie chicken yields about 2 cups white meat and 2 cups dark. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK – (Show # CL-E276 broadcast 05-27-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-22-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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