You can use leftover roast chicken too.
Recipe information
Yield
Makes 4 main-course servings
Ingredients
Preparation
Step 1
Combine balsamic vinegar, chopped shallots, basil and mustard in large bowl. Gradually whisk in olive oil. Season dressing to taste wiht salt and pepper. Transfer 3/4 cup dressing to small bowl and reserve for salad.
Step 2
Preheat broiler. Add bell peppers, mushrooms and shallots to remaining dressing in large bowl; toss to coat. Let stand 15 minutes. Using tongs, arrange vegetables on heavy large baking sheet; reserve any dressing in bowl. Broil vegetables about 5 inches from heat source until tender and beginning to brown, turning occasionally, about 15 minutes.
Step 3
Meanwhile, line platter with 4 large lettuce leaves. Tear remaining lettuce into bite-size pieces; place in same large bowl. Add turkey and tomatoes to bowl.
Step 4
Add broiled vegetables and toss salad with enough of reserved 3/4 cup dressing to coat. Season to taste with salt and pepper. Mound salad on lettuce-lined platter. Serve, passing any remaining dressing separately.
