Festive Chicken Salad Platter

Festive Chicken Salad Platter

Cold Salad Platters are the best!  They taste especially good when it's the beginning of December in New England & you've enjoyed grilled Chicken the day before.  December could bring any surprising weather for us, but Saturday brought temps in the low 50°'s F & we enjoyed grilled chicken for dinner.  There were a few slices remaining- Yum!

At this time of year when the produce purchased in grocery stores is not as fresh or tasty as our local summer produce, a ripened Pear tastes so good!  One was in our fridge!     

It was perfect timing for a cold salad platter the next day!  It was just e-a-s-y!  Salad Greens served with chunks of grilled Chicken & also fresh Pear chunks.  A few unseasoned cooked Green Beans were added in.  Colorful Craisins,  yummy Pecans & a little Feta Cheese was sprinkled on top.  Balsamic Vinaigrette drizzled over it.  This dressing has become our fave. 

What a yummy dinner salad!  It was made from "leftovers" & staples in my pantry & fridge!    
  
We may be enjoying these two entrees again this month.  If it's comfy outdoors to grill during the dinner hour, we surely will.

Balsamic Vinaigrette  

Ingredients:
1/2 Cup Olive Oil for salads & marinades
1/4 Cup Balsamic Vinegar
Dash Black Pepper

Optional:  1 Tablespoon Raspberry Jam or Jelly

***Salad Dressing Mixing/ Shaking Container

Method:  

1.   Place Olive Oil & Balsamic Vinegar in shaker container.
2.   Add dash of Black Pepper.
3.   Optional:  Add 1 Tablespoon Raspberry Jam or Jelly.
4.   Place cover on container.
5.   Shake, shake, shake & shake again. 
6.   Drizzle over salad.
7.   Enjoy!

Note:  If adding optional Jam or Jelly, shake container until Jam or Jelly is dissolved.

I store my Balsamic Vinaigrette in my fridge.  About 1/2 hour before using again, I place on my counter,  so it comes to room temperature.  Shake, shake, shake until blended together & enjoy again. 

Enjoy!
Yummy!