Green Salad with Barbecue Chicken Breast
from the kitchen of Sharmagne Leland-St.John

Butter lettuce
Arugula
Chicken breast, cooked
Hothouse cucumber
Goat cheese
Pine nuts
Croutons
Ginger-Sesame salad dressing

Use the same amount of lettuce as arugula. Wash
and tear into bite sized pieces. Place in a large
salad bowl.

Cut the chicken breast into cubes and add to the
bowl.

Slice several pieces of the cucumber into rounds.
Add to the salad.

Pull chunks of the goat cheese from the loaf and
add to the bowl.

Sprinkle with the pine nuts and croutons.

Pour on enough salad dressing to coat all the
ingredients.


Editors Note:
This recipe is great using leftover barbecue,
ginger sesame chicken from the recipe in the
September 2016 issue of Q and P.
 

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