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08-28-2006, 04:35 PM
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Summer Chicken Salad with Garden Herbs
This recipe leaves you with a bonus: homemade chicken stock. Four cups of rotisserie or leftover chicken, however, will work as a time-saver.
1 (3 1/2-pound) whole chicken 1/4 cup chopped fresh chives 3 tablespoons white wine vinegar 2 tablespoons capers 2 teaspoons chopped fresh thyme 1 teaspoon chopped fresh oregano 4 teaspoons extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 garlic clove, minced Place chicken in a stockpot; cover with water, and bring to a boil. Reduce heat, and simmer 50 minutes or until tender. Drain, reserving broth for another use. Cool chicken completely. Remove skin from chicken; discard skin. Remove chicken from bones; discard bones and fat. Chop chicken into bite-sized pieces. Combine chives and remaining ingredients in a large bowl. Add chicken; toss well to coat. Yield: 6 servings (serving size: 2/3 cup) NUTRITION PER SERVING CALORIES 172(29% from fat); FAT 5.6g (sat 1.1g,mono 2.9g,poly 0.9g); PROTEIN 28.4g; CHOLESTEROL 83mg; CALCIUM 23mg; SODIUM 392mg; FIBER 0.3g; IRON 1.2mg; CARBOHYDRATE 0.5g     
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