Saturday, April 14, 2012

CHICKEN, PEAR PINENUT SALAD


Leftover roast chicken, rewarm. Or hot roasted chicken pulled into pieces when still warm
1 bunch of arugula, washed and torn or favorite lettuce
2 pears, sliced paper thin
4-6 small sweet peppers, slivered
1/4 c. pine nuts, toasted
2 Tbs. minced rosemary
2 shallots, sliced thin
juice of 1/2 lemon
2 Tbs. sherry vinegar
1 Tbs. whole grain mustard
1/2 c. olive oil
Combine chicken, arugula, peppers, pears and pine nuts in a large bowl.  Place rosemary, lemon juice, sherry vinegar & mustard in a small bowl and whisk to combine.  Continue whisking while slowly drizzling in olive oil until emulsified.  Whisk in roast chicken juices/drippings.  Add dressing to salad and toss until well combined.  Serve at once.



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