Summer Chicken Salad with Garden Herbs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This recipe leaves you with a bonus: homemade chicken stock. Four cups of rotisserie or leftover chicken, however, will work as a time-saver. Ingredients:
1 (3 1/2-pound) whole chicken |
1/4 cup chopped fresh chives |
3 tablespoons white wine vinegar |
2 tablespoons capers |
2 teaspoons chopped fresh thyme |
1 teaspoon chopped fresh oregano |
4 teaspoons extra-virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 garlic clove, minced |
Directions:
1. Place chicken in a stockpot; cover with water, and bring to a boil. Reduce heat, and simmer 50 minutes or until tender. Drain, reserving broth for another use. Cool chicken completely. Remove skin from chicken; discard skin. Remove chicken from bones; discard bones and fat. Chop chicken into bite-sized pieces.
2. Combine chives and remaining ingredients in a large bowl. Add chicken; toss well to coat.
|
|