Chicken-Romaine Salad
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
1/3 cup dried cranberries, cherries, blueberries, or currants
1 purchased roasted chicken (2- to 2-1/2-pound size)
1/2 cup bottled balsamic vinaigrette salad dressing
2 tablespoons orange juice
1 package (10-ounce size) torn romaine lettuce or torn mixed greens
1/2 package (8 ounce size) pre-sliced mushrooms
1 1/2 cup fresh or refrigerated grapefruit sections, mango slices and/or papaya slices, drained
2 tablespoons dry roasted shelled sunflower seeds
Directions:
In a small bowl, pour enough boiling water over cherries to cover. Let stand for 5 minutes; drain.
Meanwhile, use two forks to pull chicken meat off the bones and shred in large pieces. Discard bones and skin. Measure 2 cups chicken pieces and place in a medium bowl; set aside. Cover and chill remaining chicken for another use.
For dressing: In a screw-top jar, combine the 1/2 cup balsamic vinaigrette and orange juice. Cover and shake well.
To serve, arrange lettuce on dinner plates or on a platter. Top each with mushrooms and grapefruit sections. Arrange chicken in center of each salad.
Sprinkle salads with cranberries and sunflower seeds. Drizzle the dressing evenly over the salads.
Recipe Location: https://www.cdkitchen.com/recipes/recs/966/Chicken-Romaine-Salad114584.shtml
Recipe ID: 85457
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