Ingredients
2 cups cooked and finely shredded chicken; 1/2 cup mayoinase; 6-8 oz. roasted red peppers, drained and cut into strips; salt and pepper to taste; 1 pinch cayene pepper. For the vinagrette, 3 Tbsp. red wine vinegar; 2 Tbsp. Extra Virgin Olive Oil; 1 large clove of garlic, minced; plus more salt and pepper to taste.
Preparation
Make a vinagrette with the olive oil, vinegar, salt and pepper; whisk well and add the minced garlic. Combine the roasted red peppers with the vinagrette and set aside to marinate for approx. 30-45 minutes. In another bowl, mix the shredded chicken meat with the mayonaise, salt and pepper. Add the marinated red pepper salad to the chicken and toss well. Refrigerate before assembling so all the flavors have a chance to meld together. Serve on crostini as appetizer, or as a sandwich in baguette bread; or on loaf bread as a classic sandwich.
