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Chicken-Romaine Salad
Ingredients
- 1/3 cup dried cranberries, cherries, blueberries, or currants
- 1 2 to 2 1/2 pound purchased roasted chicken
- 1/2 cup bottled balsamic vinaigrette salad dressing
- 2 tablespoons orange juice
- 1 10 ounce package torn romaine lettuce or torn mixed greens (8 cups)
- 1/2 8 ounce package presliced mushrooms
- 1 1/2 cups fresh or refrigerated grapefruit sections, mango slices and/or papaya slices, drained
- 2 tablespoons dry roasted shelled sunflower seeds
Directions
1. In a small bowl, pour enough boiling water over cherries to cover. Let stand for 5 minutes; drain. Meanwhile, use two forks to pull chicken meat off the bones and shred in large pieces. Discard bones and skin. Measure 2 cups chicken pieces and place in a medium bowl; set aside. Cover and chill remaining chicken for another use.
2. For dressing:In a screw-top jar, combine the 1/2 cup balsamic vinaigrette and orange juice. Cover and shake well.
3. To serve, arrange lettuce on 4 dinner plates or on a platter. Top each with mushrooms and grapefruit sections. Arrange chicken in center of each salad. Sprinkle salads with cranberries and sunflower seeds. Drizzle the dressing evenly over the salads. Makes 4 main-dish servings.
