Roasted Chicken Salad With Goat Cheese Crostini

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Oxmoor House


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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

Goat Cheese Crostini

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