Mediterranean Chicken Salad

Name: Mediterranean Chicken Salad
Yield: 4 to 6 portions
Ingredients: 2 carrots, peeled and chopped; 1 medium-size yellow onion, peeled and quartered; 1 bay leaf; 6 parsley sprigs; 12 black peppercorns; 4 whole cloves; Salt, to taste; 3 whole chicken breasts (about 3 pounds); ½ cup best-quality olive oil; 1½ teaspoons dried oregano; Juice of 1 lemon; ¾ cup imported black olives, niçoise preferred; 2 tablespoons capers, drained; 8 cherry tomatoes, halved, or 2 medium-size ripe tomatoes, cut into wedges; 8 cherry tomatoes, halved, or 2 medium-size ripe tomatoes, cut into wedges; ¼ pound green beans, cooked; Freshly ground black pepper, to taste; 1 teaspoon dried thyme; 1 leek, white part only, well rinsed and sliced; 1 leek, white part only, well rinsed and sliced

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Not for dieters only, this tart and tasty Riviera-inspired combination is a popular lunch with the getting-ready-to-fit-into-the-summer-wardrobe crowd. Since its creation, it was always a real Silver Palate favorite.

Ingredients

1 medium-size yellow onion, peeled and quartered
2 carrots, peeled and chopped
1 leek, white part o

Main course
Gluten-free
Summer

Method

Measure 4 quarts of water into a large heavy pot. Add the onion, carrots, leek, thyme, bay leaf, parsley, peppercorns, cloves, and salt. Bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.
Add the chicken breasts, return to a boil, reduce the heat, and simmer, partially covered, until the chicken is done, about 20 minutes. Remove the pot fr