It’s time for a salad! A delicious treat, perfect for a cool autumn day 🙂
Warm Chicken Salad with Peppers, Pears & Toasted Pinenuts
- Leftover roast chicken
- 1 bunch of arugula, washed and torn
- 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, shallots, 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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