Recipe - Roasted Chicken Salad

1 Bag (10ounce) fresh spinach
leaves, torn
2 lg Carrots, cut into thin
strips
1 Mediumsize purple onion,
thinly cut or sliced up
2 Yellow squash, cut in half
and cut or sliced up
3 tablespoon Chopped dried tomatoes
1/3 cup Rice wine vinegar
1 tablespoon Chopped fresh OR (up to 2)
1 teaspoon Dried tarragon (up to 2)
1 tablespoon Olive oil
One fourth teaspoon Dry mustard
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 Garlic clove, minced
12 ounce Skinned and boned
Roasted chicken, cut into
3/4inch pieces

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.
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Apr 05, 1998