Chicken Salad with Roasted Root Vegetable VinaigretteAmy Neunsinger
This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.
Recipe information
Yield
Serves 6
Ingredients
1 head romaine lettuce, chopped
1 head radicchio, chopped
1 Belgian endive, chopped
2 cups (1/2-inch) diced cooked skinless chicken breast
Preparation
In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.
Nutrition Per Serving
Per serving (includes vinaigrette): 163 Calories
17 g Protein
11 g Carbohydrates
4 g Dietary Fiber
3 g Sugar
6 g Total Fat
1 g Saturated Fat
101 mg Sodium
#### Nutritional analysis provided by _Giada's Feel Good Food_
Reprinted from Giada's Feel Good Food Copyright © 2013 by GDL Foods Inc. Photographs copyright © 2013 by Amy Neunsinger. Published by Clarkson Potter, a division of Random House LLC.
GIADA DE LAURENTIIS is the Emmy award-winning star of Food Network's Everyday Italian, Giada at Home, and Giada in Paradise; a judge on Food Network Star; a contributing correspondent for NBC's Today show; and the author of six New York Times bestselling books. She attended the Cordon Bleu cooking school in Paris and worked at Wolfgang Puck's Spago restaurant before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.
Recipe notes
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