1-1 1/2 Pounds boneless chicken [preferably white meat], cooked
1/2 onion
2 tomatoes
4-5 Tablespoons mild extra-virgin olive oil
dash of good quality red-wine vinegar or sherry vinegar
salt and pepper
3-4 lettuce leaves
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Shred cooked chicken with the fingers
Slice onion paper thin and separate into rings
Seed and grate the tomatoes--cut tomatoes in half, squeeze out the seeds, then grate on the large holes of a four sided grater
Julienne lettuce leaves
Mix chicken, onion and tomatoes together well, then dress with oil and vinegar, and salt and pepper to taste
Marinate 3-4 hours at room temperature; then serve garnished with julienned lettuce.
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