Hot Mediterranean Chicken Salad
6-7 Chicken breast halves¬
1 Medium onion¬
1 Clove garlic, crushed¬
1/2 Cup Calolea olive oil¬
1 Tablespoon chopped fresh oregano or 1 1/2 teaspoon dried leaf oregano¬
3/4 Cup Nicoise or Greek olives¬
1 Cup cooked small green beans¬
1 Cup quartered cherry tomatoes¬
2 Teaspoons grated lemon peel¬
1-2 Tablespoons wine vinegar¬
Juice of 1 lemon¬
Salt and pepper to taste¬
6 Cups finely shredded lettuce¬
Additional lemon juice¬
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,¬
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. Add¬
reserved chicken and season to taste¬†with vinegar, lemon juice, salt and¬
pepper. Heat briefly.
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.