Chicken Salad From Lombardy
|Spit roasted chickens/Barbecued chicken / roasted chicken||4 Pound (2 In Number, 2 Pound Each)|
|Walnut pieces||3⁄4 Cup (12 tbs)|
|Celery ribs||2 , cut into 1/2-inch pieces|
|Scallions||4 , sliced|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Romaine lettuce head||1 , torn into large bite-size pieces|
1. Remove chicken meat from bones. Tear into long strips about 1/2- inch wide; discard skin. In a large bowl, combine chicken with walnuts, celery, scallions, and golden raisins.
2. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Pour dressing over chicken salad and toss to coat.
3. Add lettuce to salad bowl and toss again to dress leaves.