Hot Mediterranean Chicken Salad

You will need:

6-7 Chicken breast halvesÂ
1 Medium onionÂ
1 Clove garlic, crushedÂ
1/2 Cup Calolea olive oilÂ
1 Tablespoon chopped fresh oregano or 1 1/2 teaspoon dried leaf oreganoÂ
3/4 Cup Nicoise or Greek olivesÂ
1 Cup cooked small green beansÂ
1 Cup quartered cherry tomatoesÂ
2 Teaspoons grated lemon peelÂ
1-2 Tablespoons wine vinegarÂ
Juice of 1 lemonÂ
Salt and pepper to tasteÂ
6 Cups finely shredded lettuceÂ
Additional lemon juiceÂ
Fresh chopped parsley for garnish

Cook chicken by poaching breasts in chicken stock or season breasts lightly with salt, freshly ground pepper and a pinch of ground cloves. Saute in olive oil until done. Do not overcook. Cool,Â
discard skin and pull meat from bones, tearing into medium large pieces.

Peel onion, cut in half lengthwise and slice into long slivers. Saute onion and garlic in large skillet with olive oil over medium heat. Immediately add oregano and cook onion mixture until not quite transparent. Add olives, green beans, cherry tomatoes, lemon peel and stir until lightly heated. AddÂ
reserved chicken and season to taste with vinegar, lemon juice, salt andÂ
pepper. Heat briefly.

To serve:

Season finely shredded lettuce with salt, pepper and a bit of lemon juice. Divide equally on six plates. Spoon hot chicken salad onto lettuce bed and garnish with parsley. Serve immediately.

Serves 6