Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Food & Wine


Our network sites seattletimes.com | Advanced

Originally published Wednesday, April 30, 2008 at 12:00 AM

Print

Recipe: Chicken & Olive Salad Sandwiches

Serves 62-ounce jar pimento-stuffed green olives 1 small clove garlic, minced 1 tablespoon drained capers 1/3 cup finely chopped celery...

Serves 6

2-ounce jar pimento-stuffed green olives

1 small clove garlic, minced

1 tablespoon drained capers

1/3 cup finely chopped celery

¼ cup finely chopped parsley

½ teaspoon dried oregano

¼ cup olive oil

Fresh ground black pepper

1 ½ cups skinned and shredded roasted chicken meat

6 French rolls

¼ cup bottled Italian or balsamic vinegar dressing

advertising

3 slices provolone cheese

1. Drain and coarsely chop green olives. Combine with garlic, capers, celery, parsley, oregano, olive oil and pepper. Combine with shredded chicken.

2. Split French rolls lengthwise. Scoop out a little of the bread from the top of each roll. Drizzle bottled dressing over the insides of the roll tops. Divide the salad between the bottom halves of the rolls. Top each with ½ slice cheese and replace the tops of the rolls. If not using right away, wrap in foil and refrigerate. Remove from refrigerator 30 minutes before serving.

Copyright © 2008 The Seattle Times Company

More Food & wine headlines...

Print      Share:    Digg     Newsvine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

Advertising

Video

Marketplace

 
Most read
Most commented
Most e-mailed
 
 

Most viewed imagesMore

Advertising