4as a single appetizer .
By Irene Kuo
Beautiful and refreshing, this chicken “salad” makes a colorful display as an appetizer or a cold dish. If you want it cold, chill and toss with the sauce at the table.
Velvet the chicken, turning it in the oil 30 seconds longer than called for; drain and spread it out to cool. If you use white-cut chicken or boiled chicken breast, cool, then cut it into thin shreds with the grain.
Peel the tomatoes by spearing each with