RUSTIC CHICKEN SALAD

Rustic Chicken Salad image

Yield Makes 8 servings

Number Of Ingredients 15

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1 onion, quartered
2 celery ribs, with leaves
2 carrots, peeled and halved
6 parsley sprigs and 2 bay leaves
Salt, to taste
4 peppercorns
8 boneless chicken-breast halves, 6 ounces each
2 medium-sized fennel bulbs, cored (ferns reserved and chopped)
1/2 pounds tender green beans (stem ends trimmed), blanched
3 cups ripe cherry tomatoes or grape tomatoes, halved
3 tablespoons large capers, drained
1 cup black olives (Niçoise or Gaeta)
1/2 cup whole flat-leaf parsley leaves
Salt and freshly ground black pepper, to taste
3/4 cup Sunshine Vinaigrette

Steps:

1. Place 4 quarts of water in a large pot. Add the onion, celery, carrots, parsley, bay leaves, salt, and peppercorns. Bring to a boil. Reduce heat; simmer for 15 minutes.
2. Add the chicken; return to a boil. Reduce heat; simmer for 15 minutes or until cooked through. Remove from the liquid and cool to room temperature. Remove the skin.
3. Shred the chicken into large pieces. Place in a large bowl.
4. Trim the fennel bulbs and slice lengthwise into strips 1/4-inch wide. Add to chicken with the green beans, tomatoes, capers, olives, parley, and chopped fennel ferns.
5. Season with salt and pepper. Shortly before serving, toss with the vinaigrette to prevent the greens from discoloring.