Yield
Makes 4 to 6 servings

How to Make It

Toss the shredded meat from 1 roasted chicken with 3 tablespoons good-quality purchased vinaigrette (or blend 2 tablespoons extra-virgin olive oil, 2 teaspoons red wine vinegar, and 1 crushed garlic clove), plus 1 cup drained and chopped marinated artichoke hearts, and 1 cup cubed fresh mozzarella or crumbled fresh goat cheese. Serve over washed baby greens (2 bags should be enough). Season with freshly ground black pepper.

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