I love Easter food. The ham, the green beans braised in bacon, the yeast rolls and most of all the cheesy, greasy scalloped potatoes. But after a week of leftovers, I needed to lighten it up. Enter the roasted veggie salad with chicken. It’s fresh, savory, tangy and the dressing and avocados make it a little creamy without feeling too gluttonous.
Recipes, methods & musings for the whip-smart home cook
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