Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Sunday Start-Up Roasted Capon
Italian Chicken Salad
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
Ingredients
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
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.
