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Name: Chicken And Roasted Vegetable Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 3 tb Fresh Lemon Juice; 2 c chicken Shredded cooked, (i.e rotisserie chicken); 1 tb fresh parsley leaves Minced; 4 ts olive oil; 6 sm Red potatoes (abt 3/4 lb); 6 sm Beets (abt 1 lb); trimmed; 2 Zucchini (abt 1 lb); 1/3 c Olive oil plus; 4 md Carrots; 1 sm head Frisee quartered Or other curly endive

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INGREDIENTS

3 tb Fresh Lemon Juice
2 c chicken ; Shredded cooked, (i.e rotisserie chicken)
1 tb fresh parsley leaves ; Minced
4 ts olive oil
6 sm Red potatoes ; (abt 3/4 lb)
6 sm Beets ; (abt 1 lb); trimmed
2 Zucchini ; (abt 1 lb)
1/3 c Olive oil ; plus
4 md Carrots
1 sm head Frisee ; quartered Or other curly endive

Servings

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. Comments: A 3-pound rotisserie chicken yields about 2 cups white meat and 2 cups dark. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-22-1998 Recipe by: Sara Moulton

NOTES

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Chicken And Roasted Vegetable Salad

3 tb Fresh Lemon Juice
2 c chicken Shredded cooked, (i.e rotisserie chicken)
1 tb fresh parsley leaves Minced
4 ts olive oil
6 sm Red potatoes (abt 3/4 lb)
6 sm Beets (abt 1 lb); trimmed
2 Zucchini (abt 1 lb)
1/3 c Olive oil plus
4 md Carrots
1 sm head Frisee quartered Or other curly endive

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.    Comments: A 3-pound rotisserie chicken yields about 2 cups white meat  and 2 cups dark.    Recipe 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    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    11-22-1998    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (1602g)
Recipe Makes: 2

Calories: 1177
Calories from Fat: 425 (36%)

Amt Per Serving		% DV

	Total Fat 47.2g	63 %
	Saturated Fat 11.7g	58 %
	Monounsaturated Fat 22.3g
	Polyunsanturated Fat 9.4g
Cholesterol 168mg		52 %
Sodium 541.1mg		19 %
Potassium 5305.9mg		140 %
Total Carbohydrate 134.5g		40 %
	Dietary Fiber 29.3g	117 %
	Sugars, other 105.3g
Protein 62.2g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1177

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