Spring Greens and Roasted Chicken

2 ¼ pound supermarket-roasted chicken
1 package (5 ounces) mixed greens, approximately 8 cups
2 cups sliced strawberries
4 ounces Gorgonzola cheese, crumbled
½ cup honey roasted cashews or peanuts
1 lemon, halved
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper

Remove skin from chicken. Shred the meat (you should have approximately 3 ½ cups. Place greens on platter top with chicken, strawberries, cheese and nuts. Drizzle with lemon juice and oil; sprinkle with salt and black pepper.

Makes 6 main-dish servings

Sometimes I just don’t know why I clipped a recipe. There is more than one conundrum to be understood before me clipping this recipe makes sense. The first one is this: my spouse hates, hates, hates Gorgonzola cheese. I cannot imagine I was thinking I would be changing that. The second conundrum: I always buy the supermarket-roasted chicken because it’s extremely convenient, so why would I think of buying such a chicken to then have to skin, de-bone, and shred it, which is the very opposite of convenience?

Inside me is a conundrum rolled in questions, then wrapped in a flour tortilla, dusted with enigma and deep-fried. It was delicious.


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