Salad with Sautéed French Beans, Mushrooms and Chicken
I love leftovers. They usually inspire me to do something different than I intended when I first made the dish. This concoction was the result of last night’s dinner of roast chicken with sauteed green beans and crimini mushrooms. There was a handful of each left over – not enough for tonight’s dinner.
Besides I wanted something lighter and I wanted to clean out the fridge so bingo…the leftover salad. It could be made with almost anything but I gotta say, this combination was a homerun. So good that I think it deserves to be it’s own dish.
2 cups (or 2 large handfuls) per person of favorite mixed greens (I used arugula)
1 cup (or whatever you have) of cooked string beans
1 cup (or handful) of cooked mushrooms
1 cup (or handful) of shredded chicken
1 or 2 radishes – cut thin
Toss the greens in a balsamic vinaigrette (see below) or your favorite dressing
Warm leftovers and top over the greens. Warm over cold is a delicious way to go…one of my favorites. If you haven’t tried it yet, you’re in for a true treat.
Vinaigrette
¼ cup balsamic vinegar
¾ cups extra virgin olive oil
1 teaspoon Dijon mustard (optional)
Salt and pepper to taste
Place vinegar (and mustard) in a large mixing bowl (or the bowl of a food processor)
Slowly add the oil while briskly mixing using a wire whisk (or with the blade of the processor spinning). The mixture will emulsify and look like caramel. Season and toss with the greens.
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