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