I made this one up tonight to take advantage of leftover roast chicken and gorgeous local pears. Knowing I wanted to make a salad I’d blanched extra green beans with dinner the night before. Here are instructions to make enough for dinner for two
Put the following in a large bowl:
- equal amounts of Romaine (torn into bite sized pieces) and baby arugula
- 1 large cooked chicken breast, cut into 1/2″ cubes
- 1 large D’Anjou pear, cut into 1/4″ to 1/2″ cubes
- 3 green onions, sliced
- 1 cup chilled blanched green beans, cut into 1″ pieces
- 1 ounce Rogue Creamery Smokey Blue, crumbled
Sprinkle with kosher salt, and generously grind black pepper on top. Lightly dress with Sherry Vinegar and your best extra virgin olive oil. Tossez-vous.
This post was written by
Nadya – who has written 117 posts on UniBrain Trust.
Nadya is the resident food giver and trip planner. She likes to make things, and occasionally finishes them. Look! Shiny thing! You can often find her fixing JIm's spelling errors.