Grilled sonoma chicken supper
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Romaine lettuce head; rinsed, dried | |
| 6 | slices | Cold chicken - (to 8); cut in strips |
| 2 | smalls | Tomatoes; thinly sliced |
| Leftover grilled vegetables | ||
| ½ | cup | Crumbled chevre; (goat cheese) |
| ½ | cup | Prepared prepared salad dressing |
| Made with champagne vinegar or | ||
| White wine vinegar | ||
| 1 | tablespoon | Minced fresh mint |
| 1 | tablespoon | Minced fresh parsley |
| Green or black olives; optional | ||
Directions
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@...
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