Cartograph Wines - Recipes - Roast Chicken Salad With Croutons and Shallot Dressing

Ingredients

• 1/3 cup minced red onion or shallots
• 3 tbsps sherry or balsamic vinegar
• salt and freshly cracked black pepper
• 1/4 cup extra-virgin olive oil, more to taste
• 1/4 cup minced parsley
• 3 tbsps olive oil
• 2-3 cups bite-size bread pieces
• 11 ounces leftover roast chicken, skin and bones removed, with any juices that have collected in the container
• 6 ozs ounces tender salad greens, like mesclun, bibb or oak leaf lettuce
• 2 ozs chunk parmesan or aged gouda or other sharp cheese