Saturday, July 14, 2007

Green Salad with Roast Chicken and Tarragon-Mayo dressing

This is a nice summer salad that makes use of leftover grilled chicken and goes together very quickly assuming the chicken is leftover. Make the dressing by mixing 1/2C Mayonnaisse with 2T Tarrigon vinegar, 2T fresh chopped tarrigon and 2T chopped parsaley. Dress the greens and the chicken and serve with sliced tomatoes, crusty bread and a chilled dry white wine. A nice salad for a hot summer evening.

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