Oregano chicken salad with garlic crostini

Tonight was one of those nights where I feel very creative but want a rather quick meal. I finished separating the chicken from the carcass I boiled the night before from my stock making and thought “what do I do with this chicken?”. I normally make a simple chicken noodle soup but that is not creative and not very flavorful, in my opinion. At least not tonight!

Chicken and veggie salad

2-3 cups cut up cooked chicken

1/2 can black olives

1/2 can of green olives

chopped red, yellow and orange peppers, (I saved the tops from when I served pepper strips with dip the other day)

1/2 can of quartered artichoke hearts, chopped

3 sprigs of fresh oregano

peperoncini rings

cheese of your choice such as gorgonzola, parmesan, fresh mozzerella or provolone-shredded or chunked


Olive oil

red wine vinegar

juice from a lemon

salt and pepper

Stir all together in a big bowl and let sit in the refridgerator for about 30 min.. Remove and let come to room temperature. Serve with garlic crostini or bread and butter.

Garlic crostini

Sliced Italian bread (I used extra fat sausage rolls)

1 stick of butter, melted

2 fat cloves of garlic, crushed

Dried basil

Mix butter and garlic, brush on slices of bread. Sprinkle with basil. Toast in the broiler until the tops are browned. Turn over, brush with more garlic butter, return to broiler and remove when browned. Keep an eye on these as they brown quickly.

Buon appetito!