Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Romaine lettuce head; rinsed, dried |
| 6 slices | Cold chicken - (to 8); cut in strips |
| 2 smalls | Tomatoes; thinly sliced |
| \N \N | Leftover grilled vegetables |
| ½ cup | Crumbled chevre; (goat cheese) |
| ½ cup | Prepared prepared salad dressing |
| \N \N | Made with champagne vinegar or |
| \N \N | White wine vinegar |
| 1 tablespoon | Minced fresh mint |
| 1 tablespoon | Minced fresh parsley |
| \N \N | Green or black olives; optional |
Place lettuce leaves on a platter. Arrange chicken, tomatoes, grilled vegetables and cheese on top. Drizzle with dressing, sprinkle with mint and parsley, and garnish with olives. Yield: 4 servings.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Recipe from Perdue Farms
Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.