warm chicken salad – what I did with leftovers from a roasted chicken

Roasted chicken sauteed in olive oil with onion, celery, and red bell pepper. Stir in Dijon mustard and fresh herbs. Season and serve crostini-style.


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This entry was posted on October 27th, 2011 and is filed under Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or Trackback from your own site.

 
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