Yield: 4 servings
|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@...
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