Escoveitch Chicken Salad

This dish is a more contempory use for the sauce tasty, with virtually no fat.

Assorted lettuce leaves,tomatoes & cucumber slices

Method:

• Season chicken breasts with garlic, salt, pepper, fresh thyme and grill.
• Heat escoveitch sauce adding julienned/slices of onions and carrots.
• Slice chicken and pour pickles and sauce over.
• Allow chicken to cool.
• Serve on salad with some of the sauce.
• Serves 4.