Description
A vibrant and flavorful platter combining shredded rotisserie chicken with smoky roasted red peppers, creamy mozzarella, and savory brown anchovies, enhanced by a zesty sherry vinegar and herb dressing. Perfect for a light lunch or appetizer served with crusty bread.
Ingredients
Scale
Chicken and Vegetables
- 1 small rotisserie chicken, shredded (keep the bones for stock)
- 4 roasted red peppers from a jar, plus 2 tbsp brine
Dairy
- 1 mozzarella ball, drained
Seafood
- 80g can brown anchovies in oil
Dressing & Garnish
- 1–2 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- A few thyme or oregano sprigs, leaves picked and chopped
- Small handful of toasted flaked almonds
To Serve
- Crusty bread
Instructions
- Prepare the base: Spread out the shredded rotisserie chicken evenly on a large serving platter, creating a flavorful base for the dish.
- Add roasted peppers: Slice the jarred roasted red peppers into strips and nestle them around the chicken, distributing them evenly to combine the smoky sweetness with the meat.
- Arrange cheese and anchovies: Tear the mozzarella ball into bite-sized pieces and scatter them across the chicken and peppers. Then scatter the brown anchovies over the platter, reserving the oil from the can for the dressing.
- Make the dressing: In a small bowl, whisk together the sherry vinegar, reserved anchovy oil, extra virgin olive oil, 2 tablespoons of the pepper brine from the jar, and the chopped thyme or oregano leaves. Season with salt and freshly ground black pepper to taste. Add more vinegar if you prefer a tangier dressing.
- Dress the platter: Pour the prepared dressing evenly over the chicken, peppers, mozzarella, and anchovies, ensuring each bite will be flavorful and moist.
- Finish and serve: Scatter toasted flaked almonds over the top for crunch and finish. Serve immediately with crusty bread on the side for a perfect accompaniment.
Notes
- You can keep the bones from the rotisserie chicken to make a flavorful homemade stock.
- Adjust the amount of sherry vinegar to suit your taste preference, balancing acidity and flavor.
- Use fresh herbs like thyme or oregano for the best aromatic impact or substitute with dried herbs if unavailable.
- Toasted flaked almonds add texture, but substitute with walnuts or pine nuts if preferred.
- This platter is best served fresh but can be refrigerated for a few hours if needed; add almonds just before serving to retain crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: rotisserie chicken platter, roasted red pepper, anchovy appetizer, Mediterranean platter, no-cook chicken dish
