This recipe leaves you with a bonus: homemade chicken stock. Four cups of rotisserie or leftover chicken, however, will work as a time-saver.

Recipe by Cooking Light June 2002


Credit: Karry Hosford

Recipe Summary test

6 servings (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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Nutrition Facts

172 calories; calories from fat 29%; fat 5.6g; saturated fat 1.1g; mono fat 2.9g; poly fat 0.9g; protein 28.4g; carbohydrates 0.5g; fiber 0.3g; cholesterol 83mg; iron 1.2mg; sodium 392mg; calcium 23mg.