Calolea’s Weblog

You will need:

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.

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