Title: Antibes chicken salad
 Categories: Salads, Poultry, France
      Yield: 4 Servings
 
      2    Whole boned chicken breasts
           -with skin (8 oz each)
      2 c  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 c  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 1/3" 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.
  
  File