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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Found this recipe in the book Sunday Night Suppers . I thought it looked a little different but easy and good (it is). It is a chicken salad that doesn't have a mayo dressing. I have used any leftover chicken and green onions or some red onions chopped for the chives. The 1 hour cooking time is time in the fridge. Ingredients:
1 rotisserie-cooked chicken |
1/4 cup chives, chopped |
2 tablespoons capers |
1 cup celery, chopped |
1 cup sweet pickle, chopped |
1 tablespoon honey |
1/4 cup extra virgin olive oil |
3 tablespoons white wine vinegar |
1 teaspoon fresh thyme, chopped |
1 teaspoon fresh oregano, chopped |
salt and pepper |
Directions:
1. Salad:.
2. Skin chicken and cut meat from bones. Slice chicken in thin strips and place in a bowl. Add remaining ingredients and mix well.
3. Dressing:.
4. In a bowl whisk all the dressing ingredients plus salt and pepper to taste. Spoon over chicken salad and toss. Chill for 1 hour.
5. Serve on lettece lined plates.
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