| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Chicken-sal, Meal-sal | 4 | Servings |
INGREDIENTS
| 2 | c | Cooked skinless roasted |
| bird cut into bite-size | ||
| pieces | ||
| 2 | oz | Flat anchovies, chopped |
| 1 | Scallions, thinly sliced | |
| up to 2 | ||
| Olive oil and balsamic | ||
| vinegar | ||
| 2 | T | Dry cured pitted imported |
| olives chopped up to | ||
| Cubed seeded plum tomatoes | ||
| Chopped basil | ||
| Grilled or broiled italian | ||
| bread or tuscan bread | ||
| rubbed with garlic | ||
| Lettuce, arugula leaves |
INSTRUCTIONS
4 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. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6639 Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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