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Summer Chicken Salad




Source of Recipe


Michel-Schlumberger


List of Ingredients




2 full chicken breasts, skinned, rinsed, patted dry
3 chicken legs, skinned, rinsed, patted dry
1/2 cup balsamic vinegar
1 cup Syrah
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 2/3 cups olive oil
1 red bell pepper
2 cups small red potatoes, rinsed
1/2 cup chicken stock
1/3 cup red wine vinegar
1 cup chopped celery
1/2 cup chopped parsley, minced
2 ripe tomatoes, seeded and chopped
1 yellow onion, peeled and chopped
1 tablespoon fresh basil, minced
a hand full of black olives, pitted and chopped
salt and pepper to taste

Recipe



Combine balsamic vinegar, Syrah, oregano, thyme, garlic, and 1 cup of olive oil in glass dish. Marinate chicken pieces in mixture for two hours, turning occasionally. Drain and grill chicken and red pepper till done, remove to platter, lightly cover with foil, and let cool to room temperature. Remove chicken from bones with sharp knife; chop into one-half inch cubes. Skin and dice red pepper. Meanwhile, boil potatoes in water over medium heat till tender, dice, and toss lightly with chicken stock till absorbed. Pour red wine vinegar into a small bowl, slowly whisk in remaining 2/3 cup oil, set vinaigrette aside. In large bowl, combine chicken, red pepper, potatoes, celery, parsley, tomatoes, onion, basil, olives, and vinaigrette. Add salt and pepper to taste. Toss gently; refrigerate; serve.

Makes 6 Servings