½ cup pine nuts or walnuts
2 spit-roasted barbecued chickens, about 2 pounds each
3 celery ribs with leaves, sliced
1 medium red onion, thinly sliced
⅓ cup olive oil
¼ cup red wine vinegar
1 teaspoon chopped fresh oregano or ¼ teaspoon dried
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 head of romaine lettuce
4 ounces Gorgonzola or blue cheese
In a dry medium skillet, toast nuts over medium heat two to three minutes, or until nuts are fragrant and lightly browned, shaking pan frequently.
Remove chicken meat from bones. Tear into long strips about 1/2-inch wide; discard skin. In a large bowl, combine chicken with celery and red onion.
In a small bowl, combine olive oil, vinegar, oregano, salt, and pepper. Beat with a fork to blend. Pour half of dressing over chicken mixture and toss to coat.
Divide lettuce leaves among four plates. Drizzle remaining dressing over leaves. Mound chicken salad on lettuce. Crumble cheese over chicken and sprinkle toasted pine nuts on top. Serves four.
