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4 cups left over chicken meat, cubed
3 celery stalks, diced fine
1 grated carrot
sea salt and pepper, pinch each
1/4 cup diced sweet red peppers
1-2 cups fresh Hellman's olive oil mayo or homemade mayo
1/2 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 1/2 teaspoons anchovy paste
1 garlic clove, pressed
1 cup crumbled goat's blue cheese (about 4 ounces)
2 small hearts of romaine, halved lengthwise
1 red onion, thinly sliced
fresh broccoli sprouts
Combine chicken, celery, carrot, and peppers in a bowl with mayo.
Combine salt and pepper, vinegar, anchovy paste, and garlic and olive oil in a blender. Arrange chicken in romaine leaves, on plates, top with feta and onion rings. Season with generous amount of cracked pepper and garnish with sprouts. Drizzle 1/4 cup dressing over center of each.
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1st Keep
 Nonie
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Kathyv
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Kathyv
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Kathyv
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