BISTRO CHICKEN SALAD

BISTRO CHICKEN SALAD image

Yield 5 Bowl

Number Of Ingredients 14

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1 Cup chicken broth
5 whole garlic cloves
1 1/2 pounds chicken
1/2 pound green beans, cut into 1 inch pieces
1 box of pasta
2 TBS olive oil
1 1/2 sale
1 Tsp black pepper
4 Tsp fresh lemon juice
2 Tsp dijon mustard
1/2 Tsp dried oregano leaves
1 Pint cherry tomatoes
1/2 pitted and chopped Greek olives
1 large head of romaine lettuce, cut into bite sizes

Steps:

Medium sauce pan, heat chicken broth and cloves to a boil. Add chicken, reduce heat to low, and simmer 10-15 minutes. Remove from heat, drain, and set aside to cool. Cut into bite size pieces. Place 2 inches water in saucepan, add green beans and heat to boiling. Reduce heat to low and simmer 7 minutes. Remove with slotted spoon and to colander and rinse with cold water. Cook pasta to al-dente, In medium bowl, combine olive oil, salt, pepper, lemon juice, mustard and oregano. Whisk to blend and set aside. Combine reserved chicken, green beans, pasta, cherry tomatoes, olives and lettuce. Toss with dressing to coat.