Chicken salad.

We had left overs and last night I felt like a short order cook as everyone wanted something different.  I made raviolis Sunday night and my son had secured that the left overs were his. So very thankful for that because I filled them with fresh spinach, ground sirloin, and this time with chicken also. I had some chicken left over and decided that a refreshing salad was in order.
Perfect summer dinner for us.

Bon Appetit!

Tonight’s July 31, 2012 dinner:
Chicken Salad with crumbled Herbs Goat Cheese

CHICKEN SALAD WITH CRUMBLED HERBS GOAT CHEESE

Green leaves salad

Chopped up cooked chicken

1 tablespoon Herbs Goat cheese

Tomatoes cut in wedges

3 table spoons olive oil

1 tablespoon red wine vinegar

Salt

In the bottom of a large bowl prepare the vinaigrette with the olive oil, vinegar and salt. Mix well.

Add the chicken and the salad. Gently mix.

Serve on a chilled dish and add the desired amount of crumbled goat cheese over it.