Lucinda Scala Quinn makes a Greek salad from a seedless English cucumber, grape tomatoes, canned chickpeas, calamata olives, red wine vinegar and feta cheese served on a bed of romaine lettuce and topped with fried leeks.
Emril Lagasse prepares a salad with baby spinach, shallots, and an apple cider dressing and serves it with a fried chicken liver brochette. Then he cooks mixed greens with bacon, onion, rice vinegar, garlic, brown sugar, and beer.
Lucinda Scala Quinn shreds a poached chicken and prepares salsa Verde with Serrano peppers and tomatillos. Lucinda uses poached chicken as the juicy filling in an enchilada casserole. Lucinda Scala Quinn prepares a simple chicken soup with carrots, parsley and scallions. A delicious chicken salad is also prepared.