Italian Chicken Salad
Serving Size / Yield
Ingredients
- 4 C. chicken broth
- 5 sm. potatoes
- 8 oz. green beans, cut into 1-inch pieces
- salt
- 2 lbs. boneless, skinless chicken breasts, fat trimmed
- 1/2 C. olive oil
- 2 Tbs. lemon juice
- 1 Tbs. capers, rinsed, drained and chopped
- 1/2 tsp. dried oregano, crumbled
- salt
- pepper
- 2 med. tomatoes, cut in wedges
Directions
Place the potatoes in a saucepan. Add cold water to cover. Cover the pan and bring water to a simmer. Cook until tender when pierced with a knife, 20 minutes. Drain the potatoes and let cool. Peel off skins. Bring a medium saucepan of water to a boil. Add the green beans and salt to taste. Cook for 10 minutes or until beans are tender. Drain the beans and cool under running water. Pat beans dry.
In a large saucepan, bring broth to a simmer. Add chicken breasts and cover the pan. Cook, turning the chicken once, for 15 minutes. Drain chicken breasts. Cut the chicken into crosswise slices and place them in a medium bowl.
In a small bowl, whisk together the olive oil, lemon juice, capers, oregano, salt and pepper to taste, and tomatoes. Pour half the dressing over the chicken. Toss pieces well to coat. Taste and adjust seasoning. Mound chicken in the center of a large platter. Cover and chill for 2 hours. Arrange the beans, potatoes and tomatoes around the chicken. Drizzle with the rest of the dressing and serve.
