Grilled Sonoma Chicken Supper

Recipe Ingredients

1		Romaine lettuce head - rinsed, dried
6		Cold chicken - (to 8) - cut in strips
2		Tomatoes - thinly sliced (small)
		Leftover grilled vegetables
1/2 cup	73g / 2.6oz	Crumbled chevre (goat cheese)
1/2 cup	118ml	Prepared prepared salad dressing
		Made with champagne vinegar or
		White wine vinegar
1 tablespoon	15ml	Minced fresh mint
1 tablespoon	15ml	Minced fresh parsley
		Green or black olives - optional

Recipe 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.

Source:
St. Louis Post-Dispatch - 10-05-1998 - Recipe from Perdue Farms

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