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by Caitlin Saniga

I've never actually tried this salad from Hotel Roanoke, but I've had a few other dishes there. Everything I've had there (pork chop with mango chutney, steamed chard and sweet potato cheese casserole... not to mention the Sunday brunch buffet) has been pretty delicious. So when my coworker Jerry suggested this salad, I knew I'd have to try it.

I've never tried this salad from Hotel Roanoke, but I've had a few other dishes there. Everything I've had (the pork chop with mango chutney, steamed chard and sweet potato cheese casserole ... not to mention the Sunday brunch buffet) has been pretty delicious. So when my coworker Jerry suggested this salad to me (and actually hand-wrote the recipe for me), I knew I had to try it.

  • 2 roasted chicken breast halves, cut into small pieces
  • 3 ounces mixed greens
  • 1/4 cup roughly chopped cilantro
  • 1 tablespoon pine nuts
  • 10-12 grape tomatoes, sliced in half
  • 2 ounces gouda, fontina, or other soft, mild, white cheese (I used feta), cut into small pieces
  • 1/4 cup champagne dressing (I used Marzetti’s.)

My cilantro is bursting out of its planter. Good thing this recipe calls for tons.

Toss all ingredients together in a medium bowl, and split the salad mixture between two smaller bowls.

Makes 2 servings.

Recipe adapted from: A recipe my friend Jerry gave to me that was passed along to him by The Roanoke Times’ food editor, Lindsey Nair, who, he said, got it from the Hotel Roanoke. (This was the second recipe recommendation from Jerry that I’ve tried. He’s 2 for 2.)

Photos: Caitlin Saniga

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