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Mediterranean Chicken Salad Platter

the.instructor's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Ingredient: 
Chicken
Servings: 
6

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