3 full chicken breasts
2 large red bell peppers
1 head broccoli
1 bottle Lawrey's White Wine Vinegrette
dressing
Boil chicken and remove meat from the bone in big chunks ~ don't shread it. Cut red peppers in strips and the broccoli in flowerettes ~ do not use stalks.
Place all ingredients into a large bowl and pour dressing over. Toss well and marinate at least a few hours or over-night. Serve with fresh crusty bread.
This is a welcome change from the ordinary mayonnaise chicken salad. Good for a summertime party.
