SUMMER CHICKEN SALAD

3 ½ Pounds Whole Chicken ¼ Cup Fresh Chives, chopped 3 Tablespoons White Wine Vinegar 2 Tablespoons Capers 2 Teaspoons Fresh Thyme, chopped

1 Teaspoon Fresh Oregano, chopped 4 Teaspoons Olive Oil ½ Teaspoon Pepper 1 Garlic Clove, minced

Place chicken in stockpot, cover with water and bring to a boil. Reduce heat and simmer 1 hour. Drain and cool completely, Remove skin and bones, chop into cubes. Combine the remaining ingredients in a large bowl. Add chicken and toss. Serve.

SERVINGS 6; CALORIES 172; FAT 5.6 g; PROTEIN 28.4 g; CARBS .5 g;FIBER .3 g; CHOL 83 mg; IRON 1.2 mg; SODIUM 392 mg; CALC 23 mg SERVING SIZE= 2/3 Cup

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Updated 06/07/02