1 (3-pound) free-range chicken, cooked, skinned, boned, cut in strips
3 large tomatoes, cut in chunks
1 large green bell pepper, cut in 1-inch slivers
1 cucumber, sliced 4 green onions, sliced
1 (12-ounce) jar marinated artichoke hearts
⅓ cup black olives, sliced
2 tablespoons red wine vinegar
¼ cup sesame seeds, toasted
Place the still-warm chicken strips in a large mixing bowl. Add the tomatoes, bell pepper, cucumber, and green onions. Drain and chop the artichokes, reserving the marinade. Add the artichokes and olives to the chicken mixture; mix well. Combine the reserved artichoke marinade and vinegar in a small bowl; whisk well. Drizzle the vinegar mixture over the chicken mixture. Refrigerate, covered, until well chilled. At serving time, top with sesame seeds.
Yield: 6 to 8 servings
Adapted from a recipe found on EatChicken.com
The foremost guideline for purchasing fresh fish is to make sure the fish is from pure waters. The waters off of Mexico, Argentina, and Chile are extremely pure as are the seas surrounding New Zealand and Iceland.