This is one of my favorite lunch or picnic dishes. You can make it hours ahead of time, or even the night before. It can be served over greens or on your favorite bread to go to work, school, or on a picnic.
INGREDIENTS
1 Rotisserie Chicken
1/2 cup Orange Bell Pepper (small dice)
1/4 cup sliced Green Onions
1/3 cup Picnic Moroccan Cilantro Spread
1-1/2 tablespoons Olive Oil
Salt to taste
INSTRUCTIONS
Remove chicken skin, then shred rotisserie chicken and put in a large bowl. I save the chicken skin to crisp up in the oven and use as a salad topping.
Put the spread, peppers, and onions, and 1 tablespoon olive oil in the bowl with chicken and mix to combine. Then if need drizzle olive oil additional olive oil to desired consistency.
Salt to taste. Transfer to serving dish.
PAIRINGS
Sauvignon Blanc
Rose
Pinot Noir