Chicken Salad with Roasted Root Vegetable Vinaigrette


Serves 6
Roasted Root Vegetable Vinaigrette
2 medium carrots, peeled and cut into 1-inch piecescarrots2
2 medium parsnips, peeled and cut into 1-inch piecesparsnip2
1 large shallot, quarteredshallot(s), large1
⅓ cup plus 2 tablespoons extra-virgin olive oil extra-virgin olive oil
¼ cup frozen unsweetened apple juice concentrate, thawedapple juice¼
3 tablespoons apple cider vinegarapple cider vinegar3
1 teaspoon pure maple syrupmaple syrup1
¾ teaspoon kosher saltkosher salt¾
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
1⅓ cups low-sodium chicken brothlow-sodium chicken broth1.3330
Chicken Salad
1 head romaine lettuce, choppedromaine lettuce1
1 head radicchio, choppedradicchio head1
1 Belgian endive, choppedBelgian endive spears1
2 cups (½-inch) diced cooked skinless chicken breast boneless and skinless chicken breasts2
½ cup Roasted Root Vegetable Vinaigrette (recipe follows)Roasted Root Vegetable Vinaigrette½


Roasted Root Vegetable Vinaigrette
Preheat the oven to 425ºF.

On a baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, 30 minutes. Set aside to cool.

Combine the carrots, parsnips, shallot, remaining 1/3 cup oil, the apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.
Chicken Salad
In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.


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