Warm roasted chicken with greens

This is one of my favorite summer recipes because it’s warm. I’m not a cold gazpacho girl, and I don’t want a hot anything, especially if it means turning on my oven in the middle of a heat wave (not that we’re having one or may ever have one again). So this dish, cool greens and warm chicken, is perfect.

Get yourself a rotisserie chicken and shred. In a pan, reduce 1 tablespoon of olive oil, 1 clove of minced garlic, and 2/3 cup of chicken stock. Remove from heat and add a splash of red wine vinegar. Cover and set aside.

Roast some grape tomatoes with olive oil and salt for say, 15 minutes at 400 degrees. If you’re ambitious, use up that stale bread and make your own croutons.

Wash some greens (arugula works well) and toss it with the chicken, coating it with the olive oil and stock mixture, tomatoes, pine nuts, croutons and a little grated cheese. Delightful.

Warm roasted chicken salad


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