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Wine Country Chicken Salad

WCCS

Cook below on med. till done, then shred.

  • 3 cups chicken stock(or water)
  • 2-3 medium boneless skinless chicken breasts

Boil the below in water for 3-4 minutes, drain, cool, under running cold water, then add to chicken

  • 1/2 pound asparagus, trimmed, cut 2′ lengths
  • a handful butter-lettuce leaves sliced

Add the below to the chicken:

  • 1/4 cup pitted nicoise olives
  • 10 cherry tomatoes, quarted
  • 2 tablespoons capeis, well drained and rinsed
  • 2 TB finely chopped fresh basil
  • 1/4 tsp black pepper

DRESSING:

  • 1 green onion
  • 2 teaspoons fresh thyme
  • 1 teaspoon fresh parsley
  • 1/4 cup lemon juice
  • 1/2 cups EVOO
  • 1/2 teaspoon salt
  • 1/4 pepper

Put it all in a food processor, gently rub into chicken.

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