You can make the chicken salad while the veggies cook. First chop up one clove of garlic and 3 thins slices off a large onion (about 3 TBSP) and soften in 1/2 TBSP of olive oil. Add 3 finely slice mushrooms and cook for a few minutes before adding 1 zucchini sliced fine. When it’s nearly done, add 1/4 of a Roma tomato chopped up, toss in 1 TBSP of dried dill weed and cover. Just before serving sprinkle 1 ounce of shredded or finely sliced cheddar cheese and cover for 30 seconds.
The salad is made with 2 ounces of cooked chicken (reserved from soup I made earlier) and 2 ounces of diced pink lady apples. I added 1/2 of a stalk of celery, 1 TBSP of sweet onion and about 2 tsp’s of diced red pepper and a sprig of cilantro. Then I squeeze 1/2 a lemon on it, some salt and pepper and 1 TBSP of plain yogurt. I took 3 leaves of romaine and put them on the serving platter and heated them for 15 seconds in the microwave so they would be flexible enough to be salad wraps, but still have fresh crunchiness in the texture. I sliced wedges of the remaining apple and served on the side.