Guest guest Posted August 16, 2010 Report Share Posted August 16, 2010 Dinner, 9 April 2009 Leftover Roasted Chicken* Boston lettuce Roma tomatoes Freshly grated cheese Salad dressing of choice (we used Hurricane Dressing) Place chicken in toaster oven at 300F to reheat. Remove stems from lettuce. If necessary, peel and seed tomatoes, then slice or chunk onto the lettuce. Sprinkle with grated cheese. Have dressing handy for each person use the amount they like. When chicken is hot, serve with salad.** *In the event that you have no leftover roasted chicken, the meal may take 30 minutes. Use your favorite chicken pieces, rinse, pat dry, brush lightly with olive oil and broil 10-15 minutes while you work on the salad. Turn chicken over, return to broiler, and continue cooking while you finish the salad. **If you cannot tolerate raw vegetables for a salad, steam your favorite green vegetable and serve with a drizzle of oil and vinegar dressing or butter. My choice earlier in the week was broccoli florets. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Recipe from Louisiana SCD Lagniappe (forthcoming) Quote Link to comment Share on other sites More sharing options...
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