Chicken Salad with Roasted-Tomato Vinaigrette

Ingredients

Roasted-Tomato Vinaigrette
2 to 3 plum tomatoes, halved
1 large garlic clove
2 tablespoons balsamic vinegar
teaspoon fresh lemon juice
teaspoon salt
2/3 cup extra-virgin olive oil

Chicken Salad
1 ear corn, husked
2 cups low-sodium chicken stock
1 pound chicken breast on the bone
2 cups string beans
1 cups radicchio, halved, cored, and shredded
large avocado, cut into thin slices
1 cup low-sodium canned beets, cut into slivers
2 cups cherry tomatoes, halved
3 cups baby greens

 

Description

To Save Time On Busy Weeknights, Make The Vinaigrette In Advance. It Lasts For Two Weeks In The Refrigerator.

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