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Roasted Chicken Salad




Source of Recipe


Good Things Ytah
Roasted Chicken Salad

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/69/2011/04/14/05/13/7813e3d0587528f5a1e7632686fa1708.qexpeepmecektryatshc.jpg


Chef Charlie Perry, Owner of Eva Restaurant
Roasted Chicken Salad
1 small whole chicken (seasoned 24 hours ahead)
salt and pepper
1 lemon
1 sprig of rosemary
1 Fuji apple (sliced)
1 cup red seedless grapes (cut in half)
½ cup candied walnuts (or regular walnuts)
4 oz crumbled blue cheese
1 lb. mix greens
½ cup lemon mustard vinaigrette (see recipe below)


Lemon Mustard Vinaigrette
1 lemon (juiced)
1 Tbsp. Dijon mustard
¼ tsp. pepper
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
¼ cup vegetable oil

Preheat oven to 400 degrees. Place seasoned/stuffed chicken in a roasting pan and cook for 15 minutes. Then turn the oven to 350 degrees and cook for 30-40 minutes or until juice from the chicken runs clear. In a large bowl, whisk together juice, vinegar, mustard and pepper. Then slowly whisk in the oils. Remove the chicken from the bone and chop into bite size chunks. Then toss all ingredients together and serve in six chilled plates or bowls. Enjoy!