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Warm Chicken Salad with Peppers, Pears & Toasted Pinenuts
This Sunday is Mother’s Day, and we hope someone is treating each of our moms to a special meal at some point. But if you are cooking for YOUR mom, or if you want a fun new recipe to try for yourself another day, try this salad! One of our SLOCA moms, Molly Trapp, submitted this recipe as one of her favorites. With leftover chicken or an already cooked rotisserie chicken, it’s quick to assemble and you’ll be enjoying it in no time. Thank you, Molly!
Ingredients:
Leftover roast chicken, wrapped in foil and re-warmed at 350 (save juices and drippings)
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
Directions:
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.
Click here for a printable PDF of this recipe.
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