Mediterranean Chicken Salad Platter
|Marinated artichoke hearts||6 Ounce (1 jar)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Dry basil||1⁄2 Teaspoon|
|Dry tarragon||1⁄2 Teaspoon|
|Barbecued chicken||2 Pound, cut into serving-size pieces (1 purchased chicken)|
|Spanish green olives||1 Cup (16 tbs), pitted|
|Roasted red peppers||7 Ounce, drained (1 jar)|
|Red onion||1⁄2 Small, thinly sliced|
|Canned rolled anchovy fillets stuffed with capers||2 Ounce (1 can)|
|Watercress sprigs||3 Cup (48 tbs), rinsed|
|French bread slice||6 , toasted|
Drain artichoke hearts, reserving marinade.
Stir together marinade, oil, vinegar, garlic, basil, and tarragon; set aside.
On a large platter, attractively arrange chicken, olives, peppers, onion, artichoke hearts, and anchovies.
Cluster watercress on 1 side and arrange toast on the other.
Moisten all with dressing.