1 tablespoon olive oil
1 (10 ounce) can whole peeled tomatoes
1/4 cup peeled and quartered mushrooms
3 carrots, halved
1 red bell pepper, seeded and chopped
32 ounces cooked chicken
1 1/2 tablespoons mayonnaise
1/4 teaspoon dried oregano
1 teaspoon dried rosemary
1 dash ground black pepper
1 1/2 tablespoons lemon zest
1 1/4 ounces prepared lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons chopped fresh parsley
In a small bowl, mix olive oil, tomatoes, mushrooms, carrots, pepper and chicken. Drizzle in mayonnaise, oregano, rosemary, pepper, lemon juice and garlic powder. Mix, basil, oregano, parsley and lemon zest. Chill in refrigerator for at least 2 hours, or overnight.
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