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

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