CHICKEN SALPICON
(can be served as an appetizer or as a salad over mezclum or lettuce leaves)

1 1/2 tsp olive oil
1/2 tsp Balsamic vinegar
1/3 cup onion grated in processor
1/2 cup carrot grated in processor
1/2 cup grated white cabbage
1/2 tsp Worcestershire Sauce
1/2 cup ketchup
1 garlic clove, minced
10 stuffed olives, chopped
2 previously seasoned, broiled and chopped chicken breasts
1/2 cup chopped cilantrillo
salt and pepper to taste

Pour oil and add vinegar, onions and cabbage to pan. Cook on low 10 minutes.

Add chicken, Worcestershire Sauce, ketchup, garlic, olives, salt and pepper. Cook on Low for 15 minutes.

Refrigerate, covered.

When ready to serve, mix with chopped cilantrillo. Serve over assorted crackers or toasted bread slices.