Anticipating Spring

Spring is still far, far away for those of us in the Great White North, but the odd warm spell drives people out to the patios even if there's still snow on the ground. A medley of brightly colored vegetables are my symbols of spring.

I had loads of roasted chicken left over, which inspired me to make a chicken salad. I lightly steamed some broccoli, heating them until the greens became brighter while still retaining some crunch. Button mushrooms, onions and shredded chicken meat were stir-fried in the juices that were reserved from when I roasted the chicken. Everything was tossed together with sliced cherry tomatoes. I baked the leftover skin to make some cracklings for garnish.

For a dressing, I whisked together olive oil, balsamic vinegar, dijon mustard, and some salt and pepper. It was a bright, fresh and filling salad.