Dinner: July 27, 2010

31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray

I’ve long been intrigued by the classic Italian dish Vitello Tonnato, but I had yet to try it or anything similar until last night, when I put together Melissa Clark’s Rotisserie Chicken Tonnato with Tomato Salad for our no-sweat dinner. The combination of roast chicken with a creamy tuna and anchovy sauce might sound odd, but the sauce is a classic for a reason – it’s simply delicious. It’s also dead easy – just combine the ingredients in the food processor, give them a whirl, and voila.

from the garden

The tomato salad was a delightful foil for the chicken, the acidity of the tomatoes and the fresh bite of the herbs cutting through the rich sauce. I had ferried home a mixed pint of tiny tomatoes from Kimball’s Fruit Farm at the Boston Public Market for the salad, but I was tickled to add the first of our home-grown gems to the mix.

tomato salad

Full disclosure: I didn’t use a rotisserie chicken for this, instead opting for a Pat’s Pastured bird roasted at home – not exactly no-sweat, but Mike took care of the roasting in the afternoon, the crispy chicken skin his reward. We both agreed the finished dish was worth the extra step.

Chicken Tonnato with Tomato Salad

Get the recipe: Rotisserie Chicken Tonnato with Tomato Salad

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