Summer Chicken Salad with Garden Herbs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This recipe leaves you with a bonus: homemade chicken stock. Four cups of rotisserie or leftover chicken, however, will work as a time-saver.
Ingredients
- 1 (3 1/2-pound) whole chicken
- 1/4 cup chopped fresh chives
- 3 tablespoons white wine vinegar
- 2 tablespoons capers
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Instructions
- Place chicken in a stockpot; cover with water, and bring to a boil. Reduce heat, and simmer 50 minutes or until tender. Drain, reserving broth for another use. Cool chicken completely. Remove skin from chicken; discard skin. Remove chicken from bones; discard bones and fat. Chop chicken into bite-sized pieces.
- Combine chives and remaining ingredients in a large bowl. Add chicken; toss well to coat.
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