Italian Chicken Salad Recipe - Cooking Index
Italian Chicken Salad Recipe - Cooking Index
| 2 cups | 474ml | Cooked bite-size skinless roasted bird |
| Pieces | ||
| 1 | Flat anchovies - (2 oz) - chopped | |
| 1 | Scallion - (to 2) - thinly sliced | |
| Olive oil | ||
| Balsamic vinegar | ||
| 2 tablespoons | 30ml | Chopped dry-cured pitted imported olives - - (to 4 tbspns) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Chopped basil | ||
| 4 | Italian or Tuscan bread | |
| Garlic clove - halved | ||
| Lettuce or arugula leaves - washed, dried | ||
| Cubed seeded plum tomatoes |
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 the cubed tomatoes.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6639)
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