This dish is a more contempory use for the sauce tasty, with virtually no fat.
Assorted lettuce leaves,tomatoes & cucumber slices
Season chicken breasts with garlic, salt, pepper, fresh thyme and grill.
Heat escoveitch sauce adding julienned/slices of onions and carrots.
Slice chicken and pour pickles and sauce over.
Allow chicken to cool.
Serve on salad with some of the sauce.