Gastronomous

Who knew? leftovers can taste  so great!

This wonderful salad was created out of necessity: hungry patrons but not many supplies or time in the kitchen. It has a little bit of chopped lettuce, chopped tomatoes, chopped leftover chicken,  some blue cheese and hard boiled eggs. We omitted the bacon to cut some fat and sodium, the croutons to make it low-carb  and the Worcestershire sauce to make it fish and shellfish free

If you don’t have blue cheese , try gorgonzola or feta if you are allergic to penicillin.

Enjoy as a side dish or as lunch or a light summer diner.

Ingredients: (4 servings)

4 cups lettuce or mixed greens, chopped
2 cooked chicken breasts, chopped
1/2 cup crumbled Blue Cheese
4 Roma tomatoes, chopped
4 hard boiled eggs, sliced
1 small avocado, cubed
1/4 cup ranch salad dressing

salt & fresh ground pepper to taste

Arrange a bed of lettuce on each individual serving dish, place on top arranged in strips, the tomatoes, the avocado, the Blue cheese, the chicken and the sliced hard boiled egg. Present the dish with the dressing on the side with enough salt and pepper to taste. Mix well the ingredients and enjoy at once