Chicken and tender-sweet roasted vegetables are heavenly served atop piquant dandelion greens. If dandelion greens aren’t your thing, try baby spinach instead.
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Transfer the chicken to the baking sheet with the vegetables. Add the broth to the empty baking sheet, and return to the oven. Cook, occasionally stirring and scraping up the brown bits from the bottom of pan, until reduced to about 2 Tbs., about 2 minutes. Remove from the oven, let cool slightly, and then whisk the juices into the vinaigrette.
In a large bowl, toss the greens with 2 Tbs. of the vinaigrette and the currants. Evenly divide the greens among 4 plates. Top with the chicken and vegetables. Drizzle the remaining dressing over the salads, sprinkle with the gorgonzola, and serve.
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