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Chili Cookoff Recipe Index

Apple Pie Bake-Off, September 25, 2004

Cynthia's Kitchen Corner Recipe Index

Squash Festival 2005 Recipe Index

Chef Julie Francis - Soup Recipes

Spring Chicken Salad  May 8, 2008

Ingredients:
One whole 2-3 pound steamed chicken, cooled, boned and shredded
8 ounces of Capriole goat cheese (I prefer the pepper variety)—available at Gibbs, Silverglade’s and Madison’s
1 pound of asparagus cut into one inch pieces, lightly steamed and chilled
1 pound of your favorite lettuce or mix of lettuces
2 cups of red seedless grapes, washed and cut in half
Your favorite light vinaigrette (I do not recommend a red wine or balsamic based one here)
½ cup of fresh minced chives

Method:
1. prepare the chicken
2. Steam the asparagus
3. Cut the grapes
4. Line plates with lettuce
5. Top with chicken, asparagus and grapes
6. Crumble goat cheese over the plate
7. Garnish with chives
8. Finish with vinaigrette

Note: Serve with crusty wheat bread and crisp chardonnay.