Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Coarsley ground polenta -OR-
3 c Water 1/8 ts Dreid rosemary
1/2 Vegetable bouillon cube 1 ts Chopped fresh thyme
1 Green pepper, quartered -OR-
-lengthwise, stems and seeds 1/8 ts Dried thyme
-removed 1/2 ts Paprika
1 Red pepper, quartered 1/8 ts Pepper
-lengthwise, stems and seeds 1 lb Cooked boneless chicken
-removed -breasts, shredded
2 tb Olive oil 2 md Tomatoes, skinned and
2 tb Cider vinegar -quartered
1 ts Chopped fresh rosemary 2 tb Chopped chives

Place polenta, water, and bouillon cube in large saucepan. Bring to a
boil, then cover tightly and turn heat off. Let sit 1 hour. Blanch
green and red peppers in boiling, salted water 5 minutes. Drain and
cut into thin strips. Combine cooked polenta with oil, vinegar,
herbs, paprika, black pepper, pepper strips and chicken. Mix well. To
serve, arrange tomatoes on top of salad and sprinkle with chives.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-26-95

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