| 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 |
tb |
Dry cured pitted imported olives, chopped, (up to 4) |
|
|
Cubed seeded plum tomatoes |
|
|
Chopped basil |
|
|
Grilled or broiled italian bread, or tuscan bread, rubbed with garlic |
|
|
Lettuce; arugula leaves |
INSTRUCTIONS
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
A Message from our Provider:
“This is the day the Lord has made! Be glad!”