(Raquel - raque2000)
great for lunch, I made a large amount because DH was having
lunch with me today, it was great! The amounts are not exact,
I tend to eyeball my recipes a lot, sorry!
of dry salame (I use low sodium, no msg Trader Joe's brand),
1 1/2 chicken breast, either sauted or poached (add rosemary,
salt and pepper to the water), sliced thinly
1 thick slice of Monterrey Jack cheese, cubed
1 tbsp chopped red pepper
2 tbsps chopped green onion
5 black olives, pitted, chopped
1 1/2 cup of spinach, shredded
1 heart of Romaine lettuce (or whatever lettuce you favor),
1 tbsp sour cream,
salt and black pepper to taste.
dressing is good with any salad, it's a good idea to prepare
a little more and save it for later use, it keeps for a few
days quite well.
capers, chopped chile
the ingredients and toss (the chicken breast shouldn't be
hot, I slice it and spread it on a plate to cool faster) until
well mixed, prepare the dressing separately and then add to
salad, toss until well coated and voila!
like to place a couple of whole slices of salame and cucumber
on the plate before serving.