Total Calories: 219
1 Place the chickens in a large stockpot and add cold water to cover. Bring the liquid to a simmer and cook 10 minutes. With a spoon, skim off and discard the foam that rises to the surface.
2 Add the carrot, celery, onion, parsley, and salt to taste. Cook on medium-low heat until the chicken is tender and the juices run clear, about 45 minutes.
3 Meanwhile, roast the bell peppers, if necessary. When the chicken is cooked, remove it from the pot. Reserve the broth for another use.
4 Let the chicken drain and cool. Remove the meat. Cut the meat into 2-inch chunks and place them in a bowl with the roasted bell peppers.
5 In a medium bowl, whisk together the sauce ingredients. Drizzle half the sauce over the chicken and peppers and toss well. Cover and chill in the refrigerator up to 2 hours.
6 Just before serving, toss the chicken with the remaining sauce. Taste and adjust seasoning, adding more vinegar if needed. Arrange the greens on a serving platter. Top with chicken and peppers. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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