Roasted Chicken Salad With Goat Cheese Crostini

• 2 large carrots, scraped
• 8 cups torn fresh spinach leaves
• 1 cup thinly sliced purple onion
• 3/4 cup sliced yellow squash
• 3 tablespoons chopped dried tomatoes
• 2 tablespoons chopped fresh tarragon
• 3 tablespoons rice wine vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1 teaspoon olive oil
• 1/4 teaspoon dry mustard
• 1/8 teaspoon salt
• 1 clove garlic, minced
• 12 ounces skinned, boned roasted chicken, cut into 3/4-inch pieces

1. Cut carrots into long, thin strips using a vegetable peeler. Combine carrot, spinach, and next 3 ingredients in a large bowl. Set aside.
2. Combine tarragon and next 7 ingredients in a small jar; cover tightly, and shake vigorously.
3. Add vinegar mixture to spinach mixture, and toss well. Place spinach mixture evenly on 4 plates. Top evenly with chicken. Serve with Goat Cheese Crostini.

carrots, fresh spinach leaves, purple onion, tomatoes, tarragon, rice wine vinegar, balsamic vinegar, sugar, olive oil, dry mustard, salt, clove garlic, chicken

Taken from www.myrecipes.com/recipe/roasted-chicken-salad-with-goat-cheese-crostini (may not work)