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Wednesday, June 22, 2011
Chicken Salad with
About 1/4 cup extra-virgin olive oil (EVOO )
1 clove garlic, grated or finely chopped and pasted
Juice of 1 lemon
1 tablespoon white wine vinegar
Salt and pepper
1 cup reduced-fat or fat-free greek yogurt
A small handful each finely chopped dill, parsley and chives
A few dashes hot sauce
1 rotisserie chicken, skin and bones discarded and meat shredded or 1 pound cold cooked chicken shredded or diced
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
1/3 seedless cucumber, chopped
2 ribs celery from the heart, thinly sliced on an angle
2 plum tomatoes, seeded and diced
4 flatbreads, warmed
In a large bowl, combine the EVOO , garlic, lemon juice and vinegar; season with salt and pepper. Stir in the yogurt, herbs and hot sauce. Add the chicken, bell pepper, onion, cucumber and celery; season with salt and pepper. Top the salad with the tomatoes and serve with the flatbreads.
recipe source : Rachael Ray
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