Chicken Salad with Roasted Root Vegetable Vinaigrette Recipe

  • 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
  1. In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.