Rotisserie Chicken Tonnato with Tomato Salad

By ccavaletti

Ingredients

• 6 ounces can undrained tuna packed in oil
• 1/2 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 3 anchovy fillets
• 2 tablespoons each drained capers, fresh lemon juice and water
• 3 1/2 pounds rotisserie chicken
• 1 pint quartered grape tomatoes
• Salt and pepper
• Chopped fresh summer herbs

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Using a food processor, puree one 6-ounce can undrained tuna packed in oil, 1/2 cup mayonnaise, 1/4 cup extra-virgin olive oil, 3 anchovy fillets and 2 tablespoons each drained capers, fresh lemon juice and water.

Remove the meat from one 3 1/2-pound rotisserie chicken (discard the skin and bones) and slice; drizzle with the tonnato sauce.

In a small bowl, toss together 1 pint quartered grape tomatoes and 1 tablespoon extra-virgin olive oil; season with salt and pepper and stir in a handful of chopped fresh summer herbs (such as basil, chives or tarragon).

Serve the tomato salad with the chicken.