warm chicken salad with peppers, pears & toasted pinenuts




  • Leftover roast chicken, wrapped in foil and re-warmed at 350 (save juices & 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

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.

Recipe & Photo: Farmhouse Delivery Blog



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