1 broiler-fryer chicken,
cooked, skinned, boned and cut into chunks
1 cup small macaroni, cooked
3 tomatoes, cubed
1 cup sliced celery
1/2 cup chopped sweet red pepper
3 tablespoons chopped spring onion greens
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
1 cup chicken broth
1 clove garlic, split
1/4 cup wine vinegar
In large bowl, mix together
chicken (while still warm), macaroni, tomatoes, celery, red pepper
and onion greens. Sprinkle salt, pepper and oregano.
In small saucepan, place
chicken broth and garlic; bring to boil over high temperature
and boil for 10 minutes or until broth is reduced to 1/2 cup.
Add wine vinegar and pour over salad, mixing well. Chill until
cold.
Makes 6 servings.
Nutritional Information
Per Serving: Calories: 192 Protein: 22.5 g Total fat: 5.7 g Saturated
fat: 1.53 g Carbohydrates: 12.1 g Cholesterol: 61 mg Sodium:
603 mg
Recipe provided courtesy
of the National Chicken Council. Used with permission.
