- 1 whole organic roasted chicken
- 12 ounces (about 3 bags) prewashed salad greens of your choice
- For the mustard vinaigrette:
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons dry white wine
- 1 tablespoon whole-grain mustard
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Whisk all the vinaigrette ingredients together in a bowl. Season with salt and pepper.
Carve the chicken and serve with a drizzle of vinaigrette over salad greens.