Ingredients:
For the dressing:
  • ⅓ cup minced shallots
  • 3 tablespoons balsamic vinegar- balsamic is a light flavor to pair well with white wine
  • Salt and freshly cracked black pepper
  • ¼ cup extra-virgin olive oil, more to taste
  • ¼ cup minced parsley
For the croutons:
  • 3 tablespoons olive oil
  • 2 to 3 cups bite-size bread pieces
For the salad:
  • 10 to 12 ounces leftover roast chicken, skin and bones removed
  • 5 to 6 ounces tender Terhune Orchards salad greens mix
  • 2 ounce chunk Parmesan or aged Gouda or other sharp cheese
Directions:
  1. Make the dressing: In a bowl, combine shallots and vinegar and set aside 10 to 30 minutes to soften. Add 2 big pinches of salt and a dozen grinds of black pepper. Whisk in the oil and then the parsley. Taste and add more oil, salt and pepper as needed.
  2. Make the croutons: Gently warm the olive oil in a skillet. When a piece of bread sizzles when dropped into the pan, add all the bread and cook slowly, stirring, until golden brown on all sides. Sprinkle with salt, transfer croutons to a bowl and wipe out the pan.
  3. In the same pan, add the roasted chicken if you have leftovers or use a rotisserie. Dice or tear the chicken into bite-size pieces and heat slightly.
  4. In a large bowl, toss the greens well with about 2/3 of the dressing. Taste and add more if needed. Divide greens among 3 or 4 bowls or plates. On top, divide the chicken, then the croutons. Using a vegetable peeler, shave 3 or 4 thin, wide slices of cheese on top of each salad. Spoon a little more dressing on top and grind pepper over. Serve immediately.

Ingredients:
For the dressing:
  • ⅓ cup minced shallots
  • 3 tablespoons balsamic vinegar- balsamic is a light flavor to pair well with white wine
  • Salt and freshly cracked black pepper
  • ¼ cup extra-virgin olive oil, more to taste
  • ¼ cup minced parsley
For the croutons:
  • 3 tablespoons olive oil
  • 2 to 3 cups bite-size bread pieces
For the salad:
  • 10 to 12 ounces leftover roast chicken, skin and bones removed
  • 5 to 6 ounces tender Terhune Orchards salad greens mix
  • 2 ounce chunk Parmesan or aged Gouda or other sharp cheese
Directions:
  1. Make the dressing: In a bowl, combine shallots and vinegar and set aside 10 to 30 minutes to soften. Add 2 big pinches of salt and a dozen grinds of black pepper. Whisk in the oil and then the parsley. Taste and add more oil, salt and pepper as needed.
  2. Make the croutons: Gently warm the olive oil in a skillet. When a piece of bread sizzles when dropped into the pan, add all the bread and cook slowly, stirring, until golden brown on all sides. Sprinkle with salt, transfer croutons to a bowl and wipe out the pan.
  3. In the same pan, add the roasted chicken if you have leftovers or use a rotisserie. Dice or tear the chicken into bite-size pieces and heat slightly.
  4. In a large bowl, toss the greens well with about 2/3 of the dressing. Taste and add more if needed. Divide greens among 3 or 4 bowls or plates. On top, divide the chicken, then the croutons. Using a vegetable peeler, shave 3 or 4 thin, wide slices of cheese on top of each salad. Spoon a little more dressing on top and grind pepper over. Serve immediately.