Saugatuck, Michigan


Mediterranean Chicken Salad Recipe

The Mediterranean Chicken Salad from the Silver Palate Cookbook is not just for those on a diet. This is a tart and tasty Riviera-inspired combination of Mediterranean flavors. It's still a popular lunch with the getting-ready-to-fit-into-the-summer-wardrobe crowd. Since its creation, it's a real Silver Palate Cookbook favorite. And, a favorite food of guests who stay at our downtown Saugatuck bed and breakfast.

• 1 medium-size yellow onion, peeled and quartered
• 2 carrots, peeled and chopped
• 1 leek, white part only, well rinsed and sliced
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 parsley sprigs
• 12 black peppercorns
• 4 whole cloves
• Salt, to taste
• 3 whole chicken breasts (about 3 pounds)
• ½ cup best-quality olive oil
• 1½ teaspoons dried oregano
• Juice of 1 lemon
• Ύ cup imported black olives, niηoise preferred
• 2 tablespoons capers, drained
• 8 cherry tomatoes, halved, or 2 medium-size ripe tomatoes, cut into wedges
• Ό pound green beans, cooked
• Freshly ground black pepper, to taste

1. Measure 4 quarts of water into a large heavy pot. Add the onion, carrots, leek, thyme, bay leaf, parsley, peppercorns, cloves, and salt. Bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.
2. Add the chicken breasts, return to a boil, reduce the heat and simmer, partially covered, until the chicken is done, about 20 minutes. Remove the pot from the heat and let the chicken cool in the broth.
3. Remove the chicken (saving the broth for soup), discard the skin, and pull the meat from the bones. Tear the 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.
4. Add the remaining ingredients, toss, and season with salt and pepper. Serve immediately. Provides 4 to 6 portions. The salad will keep for several days refrigerated. Reserve the green beans and add them just before serving to prevent discoloration.


The Inn


Wickwood Inn
510 Butler Street • Saugatuck, Michigan 49453-1019
Telephone: (269) 857-1465 or 1-800 385-1174