Ingredients
-
2 whole chicken breasts
-
1 large red bell pepper, thinly sliced (may also use orange or yellow peppers)
-
1 red onion, thinly sliced
-
1 tablespoon toasted cumin seed, ground
-
1/4-1/2 teaspoon cayenne
-
1 teaspoon paprika
-
2 tablespoons garlic, finely minced
-
1/4 cup fresh lemon juice
-
1/4 cup red wine vinegar
-
1 cup chicken broth
-
2 tablespoons olive oil
-
1/2 cup cilantro, finely minced
-
1/2 cup fresh Italian parsley, finely minced
-
salt and pepper
-
1/4 cup kalamata olive (or Nicoise olives)
Instructions
- Roast, broil, or poach the chicken breast. When it cools, bone and skin it and shred the meat into bite size pieces.
- In a bowl, combine the chicken, bell pepper, and onion. Chill, covered.
- Mix the cumin, cayenne, paprika, and garlic. Whisk in lemon juice, vinegar, broth, and olive oil.
- Stir in the cilantro, parsley, and salt and pepper to taste.
- Remove the chicken from the refrigerator and pour the vinaigrette over and toss. Garnish with olives. Enjoy!