Guest Author - Terri Perkins Fulton

I love this dish - my Mom made it all the time in summer when I was a kid and was always being asked to bring it to potlucks. An "escabeche" is basically a pickling-type sauce that came to Mexico with the Spanish. It's used all over coastal regions for fish and shellfish, and also with different kinds of fowl, especially in the Yucatan. This tangy and cool salad can be served stuffed into rolls for a delicious end of summer picnic. I recommend refrigerating the salad overnight so the chicken can soak up all the flavors.

Gallina en Escabeche

Serves 4-6

6 cups coarsely shredded poached, grilled or roasted chicken

1 thinly sliced medium onion

For Dressing:
1/3 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup water
1 tsp salt
1 tsp pepper
1 tsp dried oregano

For Garnish:
1 small jar pimentos
1 small can sliced black olives
yellow pickled chiles to taste

Whisk all dressing ingredients in large bowl to blend. Add onion and chicken and toss well to coat. Place salad on serving platter and sprinkle pimentos, olives and yellow chiles decoratively over. For best flavor, refrigerate overnight. Serve with crusty rolls for stuffing, or as a salad on romaine lettuce leaves.