Serve roast chicken pieces on a bed of fresh lettuce dressed with a vinaigrette dressing made from the roasting juices.

Vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 - 2 tablespoons warm chicken fat from the roasting pan
3 tablespoons olive oil

6 - 8 cups Boston lettuce (or other) leaves, trimmed, washed & dried
Roast chicken, carved into pieces
Juices from the chicken roasting pan

Dressing: whisk together the vinegar, mustard, garlic, salt and pepper in a small bowl. Drizzle in a tablespoon of the chicken fat and all of the olive oil, whisking constantly to make an emulsified vinaigrette. Taste and adjust the seasonings and add more fat or some of the pan juices.

Toss the lettuce with 3 - 4 tablespoons of the dressing to coat lightly and distribute the leaves over a serving platter. Arrange the chicken pieces on the lettuce and drizzle them with spoonfuls of pan sauce and vinaigrette. Serve with more on the side.

This is from Jacques Pepin. It would work with a rotisserie chicken from the store, although there probably wouldn't be as much pan juice. The vinaigrette recipe is good without the chicken fat/juices and homemade from simple ingredients is better for you than the store boughts that might have strange ingredients. Mr. Troutbend sent me an email today: "I need all the preservatives I can get." I need to hurry up and get to Las Vegas and straighten out his diet. He's all cocky because he's got a prescription for cholesterol-lowering drugs.