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.
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
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.