1 whole chicken breast (about 1 pound)
Garlic Dressing (below)
4 cups bite-size pieces salad greens
1 cup cherry tomato halves
1 small red onion, sliced and separated into rings
1/2 cup small pitted ripe olives
6 radicchio or lettuce cups (optional)
1/4 pound salami, cut into strips
1/4 pound mozzarella or Monterey Jack cheese, cut into strips
1 can (2 ounces) anchovies, drained
place chicken breast skin side up in ungreased square baking pan. 9x9x2 inches; cover tightly. Bake in 350 degrees oven until done. about 1 hour. Carefully remove skin and bone; cover and refrigerate chicken until cold. Cut into strips.
Prepare Garlic Dressing. Toss with greens,tomatoes, onion and olives; arrange in radicchio cups. Arrange chicken, salami and cheese on greens mixture; garnish with anchovies. Serve with bread sticks if desired.
6 servings.
Microwave Tip: To cook chicken breast, cut into halves. Arrange chicken breast halves
skin sides up with thickest parts to outside edge in microwavable pie plate, 9x1-1/4 inches. Cover tightly and microwave on high (100%) 3 minutes; rotate pie plate 1/2 turn. Microwave until chicken is done, 4 to 6 minutes longer. Let stand covered 5 minutes. Continue as directed above.
Garlic Dressing
2 tablespoons grated Parmesan cheese
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
1 teaspoon dry mustard
1/4 teaspoon pepper
2 large cloves garlic, crushed
Shake all ingredients in tightly covered container.
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