Recipe courtesy of Michele Urvater

Italian Chicken Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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2 cups cooked skinless roasted bird, cut into bitesize pieces

2 ounce can flat anchovies, chopped

1 to 2 scallions, thinly sliced

Olive oil and balsamic vinegar

2 to 4 tablespoons chopped dry cured pitted imported olives

Cubed seeded plum tomatoes

Chopped basil

Grilled or broiled Italian or Tuscan bread rubbed with garlic

Lettuce, arugula leaves


  1. 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.
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