Chicken And Roasted Vegetable Salad

Directions

1. Preheat oven to 400 degrees.
2. Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 tsp. oil to coat and in one end of a shallow baking pan spread in one layer.
3. Cut potatoes into 1/4-inch-thick slices. In another bowl toss potatoes with 1 tsp. oil to coat and at other end of baking pan spread in one layer, making sure which potatoes don't touch beets (beets will bleed).
4. Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 tsp. oil to coat and in one end of another shallow baking pan spread in one layer.
5. Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 tsp. oil to coat and at the other end of second baking pan spread in one layer.
6. In a small bowl whisk together lemon juice, parsley, remaining 1/3 c. oil, and salt to taste.
7. Bake vegetables in oven 5 min, or possibly till zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 min, 10 to 15 min more, or possibly till tender, and transfer as cooked to separate shallow bowls.
8. Stir dressing and spoon about 1 Tbsp. over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.
9. Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature.
10. This recipe yields 2 to 3 servings.
11. Comments: A 3-lb. rotisserie chicken yields about 2 c. white meat and 2 c. dark.