| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
St. Louis |
Post2 |
4 |
servings |
INGREDIENTS
| 1 |
|
Romaine lettuce head; rinsed, dried |
| 6 |
sl |
Cold chicken – (to 8); cut in strips |
| 2 |
sm |
Tomatoes; thinly sliced |
|
|
Leftover grilled vegetables |
| 1/2 |
c |
Crumbled chevre; (goat cheese) |
| 1/2 |
c |
Prepared prepared salad dressing |
|
|
Made with champagne vinegar or |
|
|
White wine vinegar |
| 1 |
tb |
Minced fresh mint |
| 1 |
tb |
Minced fresh parsley |
|
|
Green or black olives; optional |
INSTRUCTIONS
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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