CHICKEN SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge. SALAD INGREDIENTS 1 head romaine lettuce, chopped 1 head radicchio, chopped 1 Belgian endive, chopped 2 cups (1/2-inch) diced cooked skinless chicken breast 1/2 cup Roasted Root Vegetable Vinaigrette ROASTED ROOT VEGETABLE VINAIGRETTE INGREDIENTS 2 medium carrots, peeled and cut into 1-inch pieces 2 medium parsnips, peeled and cut into 1-inch pieces 1 large shallot, quartered 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 1/3 cups low-sodium chicken broth 1/4 cup frozen unsweetened apple juice concentrate, thawed 3 tablespoons apple cider vinegar 1 teaspoon pure maple syrup 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper