A warm chicken salad makes a wonderful Autumn weekend dish and is a great way to use up leftover roast chicken. This recipe calls for just that, but freshly roasted chicken breasts work just as well.
The combination of warm, salty chicken with crisp refreshing pear, peppery rocket and crunchy pine nuts is a real winner.
Leftover roast chicken, wrapped in foil and re-warmed at 350 (save juices and drippings)
1 bunch of Rocket, washed and torn
2 pears, sliced paper thin
4-6 small sweet peppers, slivered
1/4 c. pine nuts, toasted
2 Tbs. finely chopped rosemary
2 shallots, thinly sliced
Juice of 1/2 lemon
2 Tbs. sherry vinegar
1 Tbs. whole grain mustard
1/2 c. olive oil
Combine chicken, Rocket leaves, 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.
Recipe and images courtesy of farmhousedelivery.com