(Roasted chicken salad - Our recipe)

Time: preparation: 45 minutes ........ cooking: 20 minutes (for potatoes) 2 roast chickens 400 g (14 oz) thumbnail-size cherry tomatoes 1 Kg (2 1/4 lb) potatoes 8 tablespoons mayonnaise 8 tablespoons dried chives 8 tablespoons olive oil salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Steam potatoes and let them cool.
Bone the two chickens after taking away the skin. The operation shouldn't be difficult. Cut the meat into little pieces.
Wash the tomatoes, dry them and cut each one into two halves.
Peel the potatoes and cube them.
Combine all these ingredients with dried chives in a large bowl and season with salt and olive oil. Add mayonnaise and stir gently.
Let chill at least 2 hours before serving but bring back to room temperature to serve.

What's the right wine?
Our suggested wine is:"Verdicchio dei Castelli di Jesi" or another white Italian wine.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".