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Rotisserie Chicken Tonnato with Tomato Salad

August 2010
Rotisserie Chicken Tonnato with Tomato Salad

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Makes: 4 servings

Ingredients
  • 6 ounces can undrained tuna packed in oil
  • 1/2 cup mayonnaise
  • 1/4 cup extra-virgin olive oil
  • 3 anchovy fillets
  • 2 tablespoons each drained capers, fresh lemon juice and water
  • 3 1/2 pounds rotisserie chicken
  • 1 pint quartered grape tomatoes
  • Salt and pepper
  • Chopped fresh summer herbs
Directions
  1. Using a food processor, puree one 6-ounce can undrained tuna packed in oil, 1/2 cup mayonnaise, 1/4 cup extra-virgin olive oil, 3 anchovy fillets and 2 tablespoons each drained capers, fresh lemon juice and water. Remove the meat from one 3 1/2-pound rotisserie chicken (discard the skin and bones) and slice; drizzle with the tonnato sauce. In a small bowl, toss together 1 pint quartered grape tomatoes and 1 tablespoon extra-virgin olive oil; season with salt and pepper and stir in a handful of chopped fresh summer herbs (such as basil, chives or tarragon). Serve the tomato salad with the chicken.