–4 chicken tenderloins or breast strips
–rosemary (fresh if possible)
–parsley (fresh if possible)
–cauliflower (1 head, florets only)
–tomato (divided, 2, small, fresh)
–black olives (sliced, one-half can)
–white wine (cooking wine is fine)
–salt and pepper
–spinach – spring mix greens (packaged)
–mushrooms (baby bellas, fresh, 6 to 8, sliced)
–summer squash (1, small, fresh)
–red wine (cooking wine is fine)
–feta cheese (one-half small container)
1 – Wash and slice the florets off 1 head of cauliflower. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes. Set aside.
2 – In a very large baking dish, place 1 tomato, chopped, and one-half can of sliced black olives in a little white wine. Season with rosemary, parsley, salt, pepper, and olive oil. Microwave on high for 3 minutes. Spoon cooked cauliflower into the dish. Stir. Place chicken on top. Season the chicken with salt, pepper, rosemary, parsley, and olive oil. Microwave on high for 9 minutes.
3 – Place one-half package of spinach – spring mix in a mixing bowl. Wash and slice 6 to 8 mushrooms, and add to the bowl. Chop 1 tomato, season with salt and pepper, and place in the bowl. Peel and chop 1 summer squash, and place in the bowl. Add one-half small container of feta cheese. Season the salad with salt and pepper. Add one-fourth cup of red wine and, to taste, olive oil. Stir well.
4 – Serve the salad as a first course, then serve the chicken and cauliflower hot.
–chicken adapted from Ed Giobbi’s Italian Family Cooking; salad original.