Italian chicken salad (mf)

Yield: 4 Servings

Measure Ingredient
2 cups Cooked skinless roasted bird, cut into bite-size pieces
2 ounces Flat anchovies; chopped
1 \N Scallions; thinly sliced, (up to 2)
\N \N Olive oil and balsamic vinegar
2 tablespoons Dry cured pitted imported olives, chopped, (up to 4)
\N \N Cubed seeded plum tomatoes
\N \N Chopped basil
\N \N Grilled or broiled italian bread, or tuscan bread, rubbed with garlic
\N \N Lettuce; arugula leaves

In a small bowl combine poultry, anchovies, scallions and bind with some olive oil, vinegar and olives; season with salt and pepper and basil. Broil or grill bread, brush with olive oil and rub with garlic; top with washed leaves, pile chicken on and top with cubed tomatoes.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6639 Posted to MC-Recipe Digest V1 #749 by 4paws@... (Shermeyer-Gail) on Aug 19, 1997

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