Roast chicken salad with peppers, pine nuts, olives, and bitter greens from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 346) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dannausc on November 23, 2019

    Fairly easy. Quite good. Craveable.

  • TrishaCP on November 29, 2015

    This is a really nice and satisfying supper salad- hits all of the flavor notes on your palate. I only used arugula since I didn't have dandelion greens, but I bet it is even better with them.

  • kjwright on April 25, 2012

    Nice entree salad and a great use of leftover Zuni roast chicken - if you manage to have any leftover Zuni roast chicken! I used mustard greens - not a shy salad. Nice combination of ingredients and a lovely dressing. Recommended.

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