Thursday, June 03, 2004

I used the leftover chicken to make this gazpacho panzanella from the new Cooking Light (the Things To Do With Rotisserie Chicken article.) Cucumbers, bell pepper, tomato, red onion, chicken, and toasted bread cubes (what you might call croutons) with this crazy dressing made of two parts vegetable juice to one part vinegar with a little bit of olive oil and garlic. I though that dressing was going to be vile, vile, vile.

And I was wrong, wrong, wrong. It was delicious, and I hate gazpacho and most heavy on the vegetables salads. Go figure.