Nita’s Chicken Anti Pasta Salad

I was just served this fabulous main dish salad by hostess extraordinaire Kim Higgins at our book club. Just loaded with sliced vegetables, olives, chicken and bacon and tossed with a tangy dressing; all it needs is a slice of crunchy cheesey garlic bread to make a lovely meal. The recipe came from a long ago cooking class taught by Patty McDonald, and Kim’s copy is covered with splatters of oil and vinegar; the best sign of a recipe that has lasted the test of time.

2 chicken breasts, poached and cubed

6 slices of bacon

1 jar of pitted black olives

2 green peppers, thinly sliced (can use Poblanos)

1 cup artichoke hearts

3 leeks, thinly sliced

4 carrots, thinly sliced

1 jar green olives, pitted

1/2 pound mushrooms, sliced

shredded purple cabbage (opt.)

lettuce leaves (opt.)

Dressing:

1 tsp. french mustard

1 clove garlic

3/4 C. olive oil

1/3 c. red wine vinegar

juice of 1 large lemon

1 Tbs. oregano

2 Tbs. dried basil

dash of tabasco

Salt and Pepper

Mix dressing ingredients together.

Chop bacon and fry until crisp. Mix chicken, bacon, olives, peppers, artichokes, leeks, parsley and carrots together. Toss with dressing and chill. Before serving, toss with mushrooms. Serve on a lettuce leaf, garnish with red cabbage. Or I will do just what Kim did and serve it right from the salad bowl.
Serves 8.