Ingredients Jump to Instructions ↓

  1. 1 2- to 2-1/2-pound purchased roasted chicken*

  2. 1 cup fresh edible flowers and/or mixed herbs, such as lavender leaves, thyme, sage, oregano, mint, and/or parsley

  3. 1/3 cup balsamic vinaigrette salad dressing or olive oil and vinegar salad dressing

Instructions Jump to Ingredients ↑

  1. Place the chicken on a platter. Sprinkle with 1/4 cup of the edible flowers and/or herbs. Slice chicken. Pass remaining herbs; sprinkle with salad dressing. Makes 4 servings. Note If roasted chicken is chilled, place it on a microwave-safe plate. Loosely cover it with waxed paper. Micro-cook on high (100 percent power) for 8 minutes. Prepare recipe as directed above.


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