Monday, August 12, 2013

Simple chicken salad

First, I used my Fast and Easy Method for cooking a chicken breast.  After the meat had cooled, it was a simple matter of layering thin slices of tomatoes and cukes with dark greens, chopped red pepper, crumbled goat cheese, and black olives, then topping with the shredded chicken and fresh thyme.  I made a balsamic vinaigrette with a bit of maple syrup and more thyme, and served it all with lemon wedges.  

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