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| Chicken and Salad Menu
Learn how to make this excellent Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette.
- Purchased roasted chicken
- Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette
- Melon sorbet
- Ice water with lemon
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Test Kitchen Tip: To toast walnuts, spread in a shallow baking pan. Bake in a 350 degree oven for 8 to 10 minutes or until toasted, stirring once or twice.
Wear plastic or rubber gloves while peeling beets to keep them from temporarily staining your hands.
Shopping List
- one 2-1/4-pound purchased roasted chicken
- 1 pound red, yellow, and/or candy-striped beets
- 9- to 10-ounces fresh arugula, watercress, baby spinach, and/or mesclun
- 8-ounce log goat cheese
- 1 small package walnut pieces
- 2 lemons
- 1 package fresh tarragon (or use dried)
- 1 pint melon sorbet
Pantry Items
- extra-virgin olive oil
- honey
- Dijon-style mustard
- salt
- ground black pepper
Equipment Needed
- measuring cups and spoons
- cutting board and knife
- shallow baking pan
- silicone spatula
- fork
- screw-top jar
- microplane or fine shredder
- juicer
- kitchen scissors for snipping fresh herb
- ice cream scoop
