Chicken And Roasted Vegetable Salad

Recipe Ingredients

6		Beets - (abt 1 lb) - trimmed (small)
1/3 cup	78ml	Olive oil - plus
4 teaspoons	20ml	Olive oil
6 teaspoons	30ml	Red potatoes - (abt 3/4 lb) (small)
2		Zucchini - (abt 1 lb)
4		Carrots (medium)
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Minced fresh parsley leaves
2 cups	125g / 4.4oz	Shredded cooked chicken
		(i.E. Rotisserie chicken)
1		Frisee head - quartered (small)
		Or other curly endive or escarole

Recipe Instructions

Preheat oven to 400 degrees.

Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.

Cut potatoes into 1/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).

Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.

Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.

In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.

Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.

Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.

Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature.

This recipe yields 2 to 3 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-E276 broadcast 05-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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