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