Recipe - Market Street Chicken Salad

2 tablespoon Pine nuts
8 cup Mixed salad greens; washed &
dried
1 One half cup Julienned cooked chicken;
skin removed
One fourth cup Julienned drained sundried
tomatoes packed in oil
One half cup Diced tomato
4 tablespoon Extra virgin olive oil
2 tablespoon Balsamic vinegar
2 tablespoon Red wine vinegar
Salt & fresh pepper to taste
2 ounce Soft goat cheese
Roasted peppers with garlic
(see recipe) and extra
virgin olive oil

Toast pine nuts on baking sheet in 350degree oven 5 minutes or until
lightly browned. Let cool to room temperature. In large mixing bowl toss
greens with chicken, sundried tomatoes, fresh tomato and pine nuts. Whisk
together oil and vinegars. Season to taste with salt and pepper. Add
dressing to mixing bowl as desired. Transfer salad to serving bowl or
platter. Lay strips of roasted pepper on salad. Crumble goat cheese over
salad and serve at once. Makes 4 maincourse servings. See recipe for
Roasted Peppers with Garlic and ExtraVirgin Olive Oil.

STARS & STRIPES, 6 DEC 92

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