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
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.