Sunday, August 22, 2010

Requested Recipe from the Picnic.....

Roasted Chicken Salad with Basil

1 (21/2-3-pound) Rotisserie chicken
1 3/4 cups cooked green beans, cut into 1 inch pieces
1 3/4 cups cooked corn (about 3 ears)
1 chopped Red Bell Pepper
1/2 cup chopped fresh basil
1/4 pine nuts toasted
2 garlic cloves crushed
1/3 cup extra virgin olove oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper

1. Remove skin from chicken, discard. Remove meat from bones and chop. You should have about 4 cups of meat.
2. Toss chicken, beans, corn, bell pepper, basil and pine nuts in a large bowl.
3. Whisk garlic, oil, vinegar, salt and pepper in a bowl; pour over salad, tossing gently. Serve 8


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