Sweetwater Roast Chicken Salad

Appetizers

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Written by Lori on 25 July 2010

This is my version of one of my favorite salads from the Sweetwater Tavern in Northern Virginia. The secrete to plump cranberries and dates is to soak them. I like to put them in a bowl and cover them with water for about 30 minutes. If you want really amazing flavor soak them in white wine. Drain well before adding them to your salad.

Ingredients:
1 Rotisserie Chicken
4 cups mixed greens
1 cup fresh corn off the cob
1 cup tomato, diced
1/2 cup dried cranberries
1/2 cup dates
1/4 cup pine nuts
4 oz. goat cheese

Champagne Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup Champagne vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
Chop the chicken, mixed greens, tomatoes and dates into bite size pieces. Add corn. pine nuts and cranberries. Crumble your goat cheese over the salad and drizzle with the Champagne Vinaigrette.