Chicken Salad with Roasted Cherry Tomatoes

One of the reason I love to always have lettuce on hand, you can make almost any leftovers into a salad! Still working on the bounty from last week, here I make a quick and delish dinner from leftover chicken, some roasted cherry tomatoes a friend gave me.

copyright catmacera2012



Half of a cooked chicken
mayonnaise
s/p
pinch of nutmeg
slivered almonds
FairHaven Lettuce

Cherry Tomatoes, about 1 pint
s/p
olive oil
mozzarella cheese
phyllo cups*

Shred or cube chicken meat and place in a large bowl. Add in almonds and nutmeg. Stir in just enough mayonaise to coat. Refrigerate at least 1 hour.

 *You can buy the sheets, thaw according to directions, and make your own. Melt about 1/2 stick of butter. Keeping dough covered, remove one sheet at a time. Brush with butter,place another sheet on top, brush with butter, fold into quarters and form into a muffin cup. Repeat for desired amount of cups needed.
Bake in preheat 400 degree oven for 10-15 minutes or until golden. Allow to cool for a few minutes in tin, then remove to a cooling rack.

In a large skillet heat about 1/8th c of olive oil over medium heat. Add in tomatoes, season with s/p. Occasionally toss to evenly cook. Cook until lightly golden and the skin has just started to break, but the tomatoes stay whole.

Place a few tomatoes in each cup. Place on a baking, sprinkle with cheese and place under the broiler until the cheese just melts.

Rinse and drain lettuce, tear and divide among 4 plates. Top each with Chicken salad. Serve with one or two phyllo cups.