Mediterranean Oregano Chicken Salad Recipe
Ingredients
1 medium-size yellow onion, peeled and quartered
2 carrots, peeled and chopped
1 leek, white part only, cleaned and sliced
1 teaspoon dried thyme
1 bay leaf
6 parsley sprigs
12 black peppercorns
4 cloves salt, to taste
3 whole chicken breasts, about 3 pounds
1/3 cup best-quality olive oil
1 1/2 teaspoons dried oregano
Juice of 1 lemon
3/4 cup imported black olives, Nicoise preferred
2 tablespoons capers, drained
8 cherry tomatoes, halved, or 2 medium size tomatoes, cut into wedges
1/4 pound green beans, cooked
Salt and freshly ground black pepper, to taste
Directions
Measure 4 quarts of water into a large kettle.
Add the onion, carrots, leek, thyme, bay leaf, parsley, peppercorns, cloves and salt to taste.
Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
Add the chicken breasts, return to the boil, reduce heat, and simmer partially covered until the chicken is done, about 20 minutes.
Remove kettle from heat and let chicken cool in the broth.
Remove chicken (saving broth for soup), discard skin, and pull the meat from the bones.
Tear meat into large pieces and combine in a bowl with the olive oil and oregano.
Cover and let stand at room temperature for 1 hour.
Add remaining ingredients, toss, and season to taste with salt and pepper.
Add the onion, carrots, leek, thyme, bay leaf, parsley, peppercorns, cloves and salt to taste.
Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
Add the chicken breasts, return to the boil, reduce heat, and simmer partially covered until the chicken is done, about 20 minutes.
Remove kettle from heat and let chicken cool in the broth.
Remove chicken (saving broth for soup), discard skin, and pull the meat from the bones.
Tear meat into large pieces and combine in a bowl with the olive oil and oregano.
Cover and let stand at room temperature for 1 hour.
Add remaining ingredients, toss, and season to taste with salt and pepper.
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