Toss salad with the Sunshine Vinaigrette just before serving, so that the greens won't discolor.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
1. Place 4 quarts of water in a large pot. Add the onion, celery, carrots, parsley, bay leaves, salt, and peppercorns. Bring to a boil. Reduce heat; simmer for 15 minutes.
Step 2
2. Add the chicken; return to a boil. Reduce heat; simmer for 15 minutes or until cooked through. Remove from the liquid and cool to room temperature. Remove the skin.
Step 3
3. Shred the chicken into large pieces. Place in a large bowl.
Step 4
4. Trim the fennel bulbs and slice lengthwise into strips 1/4-inch wide. Add to chicken with the green beans, tomatoes, capers, olives, parley, and chopped fennel ferns.
Step 5
5. Season with salt and pepper. Shortly before serving, toss with the vinaigrette to prevent the greens from discoloring.
