Mediterranean Oregano Chicken Salad
|Yellow onion||1 Medium, peeled and quartered|
|Carrots||2 , peeled and chopped|
|White of leek||1 , cleaned and sliced|
|Dried thyme||1 Teaspoon|
|Chicken breasts||3 (About 3 Pounds)|
|Olive oil||1⁄3 Cup (5.33 tbs) (Use Best Quality)|
|Dried oregano||1 1⁄2 Teaspoon|
|Lemon||1 , juiced|
|Black olives||3⁄4 Cup (12 tbs) (Nicoise Brand Preferred)|
|Capers||2 Tablespoon, drained|
|Cherry tomatoes/2 medium tomatoes cut into wedges||8 , halved|
|Green beans||1⁄4 Pound, cooked|
|Ground black pepper||To Taste|
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.