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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Heirloom Tomato and Xhicken Toss Recipe

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This recipe for Heirloom Tomato and Xhicken Toss is from Cynthia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbs white wine vinegar 3 Tbs EVOO 2 1/2 tsp sugar 1 1/2 tsp kosher salt 1/2 tsp black pepper 3 cup cooked, shredded chicken 2 lb. heirloom tomatoes cut 1/2 to 1 inch pieces (any ripe tomatoes will work) 1/2 cup thinly sliced red onions 2 Tbs chopped fresh basil 2 Tbs fine chopped fresh chives 2 Tbs chop fresh flat-leaf parsley 1 Tbs chopped fresh thyme
Directions:
Directions:
Whisk together vinegar, EVOO, sugar, salt and pepper. Put onion slices in sauce and let sit in fridge 30 + minutes. Meanwhile, toss chicken, tomatoes, and herbs in a large bowl. Add chilled vinegar mix and gently toss to cover evenly. Serve immediately or cover and chill an hour. Bring out and let set to room temp and serve.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Southern Living May issue

 

 

 

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