Bistro Chicken Salad

Written by Kimberly Hartwell

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1 c chicken broth
5 whole cloves
1 1/2 lb chicken breasts
1/2 lb green beans, trimmed and cut in 1 inch pieces
4 small red new potatoes, cut into chunks
1 pint cherry tomatoes, halved
1/2 c kalmata olives
1 head romaine lettuce

Dressing:
2 Tbls olive oil
1 1/2 tsp salt
1 tsp black pepper
4 tsp lemon juice
2 tsp Dijon mustard
1/2 tsp oregano

Boil chicken broth and cloves and add chicken. Simmer 10-15 minutes or until cooked. Cut in bite size pieces. In another sauce pan boil 2 inches of waterand add green beans. Reduce heat and simmer 7 minutes. Spoon out green beans and add potatoes. Bring back to boiling and then reduce heat and simmer 3-5 minutes. Rinsce green bean and potatoes in colander.

In small bowl mix dressing and set aside.

Combine chicken, green beans, potatoes, tomatoes, olives and lettuce. Toss with dressing to coat.

This is such a great recipe that my friend Karin introduced me to. It is nice and refreshing - yet hardy because of the potatoes and chicken in it.