1 (4 pound) whole chicken, skin to skin
1 (3 ounce) package package romaine lettuce
1 (18 ounce) can 8 ounce shredded Cheddar cheese
2 tablespoons oil
3 black olives, sliced
1 small red onion, sliced
2 (5 ounce) cans sliced mushrooms
2 tablespoons dried oregano
2 tablespoons dried basil
1 1/2 tablespoons honey
salt and pepper to taste
ground black pepper for flavor
1 teaspoon vegetable oil
ZOSSER: Twisted Vegetable Eclairs with Raisins, Grains, or Seeds with Usage Chart
Turn over divided salad rings and place on plates. Cover with 1/2 cup lettuce, tomato slices, chicken florets and onion. Microwave for 5 minutes or until chicken is cooked and lettuce is golden brown.
All go well within 1 hour of baking. Cover and refrigerate salad for 1 hour.
When ready to serve, fold lettuce, tomato slices, chicken, cheese and oil into salad. Cover salad and refrigerate 1 hour.