Rotisserie Chicken Tonnato with Tomato Salad
- 4Servings
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
Preparation
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.