|2||Whole boned chicken breasts with skin (8 oz each)|
|2 cups||Fennel; diced|
|2||Sweet red peppers, roasted, peeled and cut into 1/|
|1||Large firm-ripe tomato, seed ed, juiced and cut int|
|12||Kalamata olives, pitted, cut into thirds|
|Balsamic vinegar dressing (r ecipe follows)|
|4 cups||Mixed field greens, chilled|
|Fresh basil leaves|
Poach or bake chicken breasts until tender. Chill, remove skins and all visible fat. Cut each half breast into ⅓" wide diagonal strips (about 2 cups). Place chicken breasts, fennel, red peppers, tomato and olives in large mixing bowl. Toss gently to combine. To serve, mix well with dressing, adjusting seasonings, vinegar and chicken broth as necessary. Arrange field greens on chilled serving plates.
Mound salad on greens. Garnish with fresh basil. Serve immediately.
Make 4 servings. NOTE: To roast peppers, stand them on a board and cut sides off in 4 slabs. Arrange, skin side up, on baking sheet lines with foil. Broil 6" from heat until skin is blackened. Wrap in foil lining. Slip off skin when cool enough to handle.
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