This recipe leaves you with a bonus: homemade chicken stock. Four cups of rotisserie or leftover chicken, however, will work as a time-saver.
Cooking Light JUNE 2002
Place chicken in a stockpot; cover with water, and bring to a boil. Reduce heat, and simmer 50 minutes or until tender. Drain, reserving broth for another use. Cool chicken completely. Remove skin from chicken; discard skin. Remove chicken from bones; discard bones and fat. Chop chicken into bite-sized pieces.
Combine chives and remaining ingredients in a large bowl. Add chicken; toss well to coat.
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