Readers often ask us for no-cook brunch and lunch menus. Our solution: keep it simple. Serve a platter of cold deli-roasted chicken, shrimp and vegetables. Guests mix and match their picks, then drizzle their creations with dressing.
Defrost shrimp. Shred romaine. Discard chicken skin. Tear into chunks. Thinly slice onion. Store shrimp, romaine, chicken and onion in separate plastic bags. Refrigerate overnight. Prepare remaining ingredients before serving.