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Total Time:
Prep Time: 15 min
Cook Time: 15 min

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Ingredients

For 6 Servings

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1 1/2 tsp minced garlic
1 tsp salt
2 tbsp red wine vinegar
2 tsp anchovy paste
1 egg beaters egg substitute (1/4 cup)
1 tsp dry mustard
2 tsp worcestershire sauce
2 tbsp lemon juice
1/2 cup roasted red pepper, drained and sliced
1 (7 oz) can hearts of palm, drained
1/2-1 tsp fresh ground pepper
3/4 cup liquid butter buds
4 boneless skinless chicken breasts, cooked
3/4 lb zucchini , halved crosswise and cut into finger size strips
4 small red potatoes, quarter, cooked with skin on
2 tbsp capers
2 tbsp minced fresh herbs ( tarragon , thyme , chives , etc.)

Directions

Step By Step View

1 In a food processor or blender place minced garlic, anchovy paste, egg beater, mustard, Worcestershire sauce, lemon juice, vinegar, salt and pepper. Process 30 seconds. Add liquid butter buds and blend 30 more seconds.
2 Slice chicken thinly on the diagonal. Arrange zucchini in a sunburst on a 14 glass platter. Arrange peppers, hearts of palm, and sliced chicken in a sunburst on top. Place potato wedges in center and around platter. Drizzle salad with 1/2 cup dressing. Pass remainder separately. Sprinkle salad with capers and fresh herbs. Serve at room temperature with warm french bread.

Directions

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1. In a food processor or blender place minced garlic, anchovy paste, egg beater, mustard, Worcestershire sauce, lemon juice, vinegar, salt and pepper. Process 30 seconds. Add liquid butter buds and blend 30 more seconds.

2. Slice chicken thinly on the diagonal. Arrange zucchini in a sunburst on a 14 glass platter. Arrange peppers, hearts of palm, and sliced chicken in a sunburst on top. Place potato wedges in center and around platter. Drizzle salad with 1/2 cup dressing. Pass remainder separately. Sprinkle salad with capers and fresh herbs. Serve at room temperature with warm french bread.

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