2 cup 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 tbsp 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
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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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