Grilled sonoma chicken supper

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

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