Chicken Salad With Roasted Tomatoes And Basil

1 (12-ounce) package cherry tomatoes
1 tablespoon extra-virgin olive oil
5 garlic cloves, peeled
1 teaspoon sugar (optional)
2 sprigs thyme
Kosher salt and freshly ground black pepper
2 skinless chicken breasts, roasted and diced
1/2 cup plus 2 tablespoons mayonnaise
1 tablespoon lemon juice
1/4 cup celery, chopped fine
1/2 tablespoon finely chopped green onion
3 tablespoons basil leaves, chopped
4 slices multigrain bread, small pita bread or crackers
1/2 red onion, sliced thin

To roast tomatoes, heat oven to 350 degrees. In a bowl, toss tomatoes with
oil, garlic, sugar and thyme. Season with salt and pepper to taste.
Transfer
to a baking sheet and bake until skins loosen, about 20 minutes. Pour out
accumulated liquid and reduce oven temperature to 275 degrees. Continue to
bake for 2 hours. Discard garlic and set tomatoes aside to cool. Tomatoes
may be left whole or chopped.

In a bowl, combine mayonnaise, lemon juice, celery and green onion. Season
with salt and pepper to taste. Gently fold in chicken and basil. Divide
among slices of bread or crackers. Arrange roasted tomatoes and red-onion
slices on top of each.

Makes 4 servings.



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