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Published: Monday, 4/13/2009

Chicken Salad Verde

2 whole rotisserie chickens, meat cut into - inch cubes (about 7 cups)

10 large red lettuce leaves

Sliced tomatoes or roasted red pepper slices for garnish


1 cup loosely packed parsley

cup loosely packed basil leaves

1 clove garlic

1 tablespoon capers, drained

1 small sour or dill pickle

1 stalk celery, coarsely chopped

cup extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon salt

3 tablespoon fresh lemon juice

Place chicken pieces in large bowl and set aside.

In food processor or blender, make dressing by combining parsley, basil, garlic, capers, pickle, celery, olive oil, and vinegar. Puree until very smooth. If dressing becomes too thick, add one tablespoon water. Add salt and lemon juice.

Spoon dressing over chicken and toss gently to coat. Arrange lettuce leaves on large platter; mound salad in middle. Garnish with tomato slices or roasted red pepper slices, if desired.

Yield: 6 servings

Source: National Chicken Council and Chicken Salad: Fifty Favorite Recipes

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