Easy Entertaining for Beginners

1 rotisserie chicken, (purchased-cooked) skinned, boned and shredded OR
4 chicken breasts, boneless, skinless
Olive oil
Salt & pepper

Dressing

1/2 cup olive oil, divided
2 teaspoons Worcestershire sauce
1 tablespoon sherry wine vinegar
grated zest of 1 lime
1 small serrano chile, seeded and chopped
1 tablespoon mayonnaise
1/4 teaspoon salt

Salad

3 heads romaine lettuce, or 2 bags (10 ozs. each) prepared chopped romaine
1/2 cup chopped cilantro
3/4 cup grated Cotija Mexican cheese or Parmesan Cheese
1 cup purchased croutons

To make the dressing: put 1/4 cup of olive oil in a blender or food processor with the Worcestershire sauce, vinegar, lime zest, chile, mayonnaise and salt. Thoroughly blend together and slowly add the remaining 1/4 olive oil while blending on low speed. Taste, and if necessary add more salt.

To make the salad: if using heads of romaine, remove the outer leaves and discard. Wash and dry the romaine and cop coarsely. Place in a large salad bowl. Add the cilantro and cheese. Cover and refrigerate until ready to serve.

To make the chicken: either skin, bone and shred a purchased rotisserie chicken OR slice each breast in half, width-wide to make 2 thin breast filets. Cut each filet in 1/2 inch strips. In a small bowl, coat chicken strips with 2 tablespoons olive oil and 1/2 teaspoon salt and some fresh cracked pepper. Heat large skillet to high and when very hot, quickly stir-fry chicken breast strips, stirring constantly, until no longer pink, about 2-3 minutes. Remove and set aside to cool.

To serve: add the croutons and shredded rotisserie chicken or chicken strips to the salad. Shake or whisk the dressing well and toss about half or three fourths of the salad dressing with the salad. Serve with Crunchy Quesadillas for a quick summer meal.