Ingredients:
- 5 drumsticks
- 1 bay leaf
- 6-7 peppercorns
- 2 large peppers, assorted colors (2 cups diced)
- 3 medium Chinese eggplants (4 cups diced)
- 1 large onion, diced (3/4 cup diced)
- 1/3 cup chopped parsley
- Olive oil for sautéing vegetables
- Salt & black ground pepper
Dressing:
- 3 Tbsp mayonnaise
- 2 Tbsp vinegar
- 3 cloves garlic, pressed
- How to make Harvest Chicken Salad:
- To Cook the Chicken – place drumsticks in about 2-3 quarts of water. Bring to a boil over high heat, then reduce to a low simmer . Skim the top for impurities all throughout the cooking. After 20 minutes of cooking and skimming, add 2 teaspoons salt, about 5-6 peppercorns and 1 bay leaf. Cook until the meat is soft and is easily pulled off the bone with a fork.
