–4 chicken tenderloins or breast strips
–coriander (fresh if possible)
–onion (one-half, medium)
–Roma tomato (1, chopped)
–salt and pepper
–extra virgin olive oil
–olive oil (classic)
1 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil (classic). Microwave on high for 5 minutes. Set aside to cool.
2 – Slice half an onion, and place in a mixing bowl. Chop 1 Roma tomato, season with salt, pepper, and coriander, and place in the bowl. Squirt, to taste, lemon juice in the bowl. Mince the chicken with a sharp knife, and add to the bowl. Add extra virgin olive oil to taste. Add more salt, pepper, and coriander if desired. Stir, gently, but well. Refrigerate until time for dinner.
3 – Serve the chicken salad cold, on an iceberg lettuce leaf. I also served oven fried okra, lentil soup, and broccoli (recipes, see the search box).
–chicken salad adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.