Summer Chicken Carver Salad
Ingredients 
​
1 Deli Rotisserie Chicken, carved and sliced
1 bag chopped salad lettuce
1 cup EACH chopped cucumber, red onion,
tomato, yellow squash, and dried fruit
Sunflower seeds, if desired
Vinaigrette dressing, to taste
Cooking Instructions

  1. Prepare grill.
  2. Smother ribeye with Christopher Ranch crushed garlic.  
  3. Season steak with Montreal seasonings to taste.  Grill Ribeye over medium high coals to desired doneness.  (350-450 degrees) (5 minutes each side for medium, 8 minutes each side for well done)  
  4. In a skillet saute green onions and fresh chopped garlic in olive oil several minutes until they begin to sweat.  
  5. Add butter and mushrooms and saute until these ingredients become soft.  
  6. Add red wine and cover.  
  7. Let simmer long enough for all flavors to incorporate.  
  8. After steak is done, plate and let rest two minutes.  
  9. After steak is rested, cover with mushroom dish.  Serve with mashed potatoes and pair with Beringer Founder's Estate 2009 Merlot.

*Meat temperatures: Medium rare: 135 degrees
Medium: 145 degrees
Medium Well: 155 degrees
Well Done: 160 degrees