Name: Picnic in a Glass
Total time: 3 h
Yield: Makes 6 to 8 servings
Ingredients: 1 (19-oz.) can chickpeas, drained and rinsed; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh mint; 2 tablespoons fresh lemon juice; 5 tablespoons olive oil, divided; 1 (2 1/2- to 3-lb.) deli-roasted chicken, skinned, boned, and shredded; ¾ cup chopped radishes; ¼ cup finely chopped red onion; 1 pt. grape tomatoes, halved; 1 ½ cups chopped English cucumbers; Yogurt Dressing; 3 cups coarsely crushed pita chips; Lemon wedges

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JanoGreenb

08/30/2013

We enjoyed this salad last night tailgating at Tanglewood. Instead of individual servings, for easier transport, I layered it all in a large bowl and that worked fine. I marinated (lemon juice, olive oil and fresh herbs) and grilled chicken breasts instead of the rotisserie chicken. I agree with TECBLC, no need to use as much olive oil. The yogurt dressing is fabulous! And the leftovers I just had were not toooo bad! Great recipe and pretty presentation!

TECBLC

08/01/2013

Yummy. Would make again. Also beautiful presentation. One drawback was that leftovers did not hold up well in fridge. Also, why mix all that oil with the chicken layer - it was not needed and better without. I would make this again definitely though. Great to pack for a work lunch or picnic!

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Picnic in a Glass

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