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My best friend Suz is an incredible cook --- every recipe she makes becomes my favorite…here is my take on her “Different-kind-of-Chicken-Salad”

6  boneless skinless chicken breasts
6-8 green onions
1 bunch Italian parsley
olive oil
juice of a lemon or two
mayonnaise, optional
thinly sliced & toasted sourdough baguette
hearts of romaine lettuce leaves (washed and trimmed)

Put up a large pot of salted water up to boil

Cut boneless skinless chicken breasts into bite size pieces & set aside

Once the pot of water is boiling, add the chicken breast pieces and cook until done (about 5+ minutes)

Drain and set chicken in a bowl of ice water for about 5 minutes

Drain again and set aside

Meanwhile, finely dice the green onions, add finely chopped parsley – put in a bowl and add some olive oil – about 2-4 Tbs+ salt, pepper to taste – set aside.

Add juice of two lemons into another bowl. Take the cooled chicken and tear into small pieces, add to the lemon juice mixture and let marinate about _ hour.

Then drain the chicken mixture of all lemon juice, add it to the bowl of diced onions and parsley – mix well.

At this point you can do a couple of things:

(1) --- add a small amount of mayonnaise (maybe 2 Tbs. - homemade preferred) to the chicken mixture --- this becomes a more traditional chicken salad… which you can use as a spread on small pieces of
toasted baguette


(2) ---take the chicken mixture – with or without mayonnaise, and spread on hearts of romaine leaves – you can make a small “taco” – very portable, easy to pass and to partake during a cocktail party



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