Prepared by Flatiron Kitchen's Chef|Activist Timothy Groody
Yield: Four Servings
3 - 4 cups cooked chicken pulled or diced
4 oz goat cheese softened
1/3 cup mayonnaise
1 tsp chopped parsley
1 tsp red wine vinegar
¼ cup roasted pecans
Mix cheese and mayonnaise together. Add all the other ingredients. Season with salt & pepper.
Serve salad over some fresh organic lettuces. Garnish with grilled sourdough toast points. Serve on your favorite toasted bread or stuff into pita. Serve and Enjoy!!!!!
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