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Serves 4
INGREDIENTS:
8 oz. pasta bows, cooked al dente
8 oz. barbecued chicken, deboned and diced
1 large clove elephant garlic, finely crushed
2 cups thick set natural Greek or Balkan yogurt
1 tsp. thyme
1 tsp. salt
1 tsp. black pepper
Raddichio leaves to serve
parsley sprigs to garnish
METHOD:
Arrange raddichio leaves on a platter.
Using a large salad bowl, combine pasta and barbecued chicken. In another bowl, thoroughly mix together garlic, yogurt, thyme, salt and black pepper. Pour dressing over salad and mix well.
Spoon chicken and pasta salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with parsley sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.
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