Chicken, Potato, and Green Bean Salad

1. 1

   In a medium saucepan combine water, chicken, yellow onion, cloves, and 1 teaspoon salt and bring water to a boil.

2. 2

   Poach chicken, covered, over moderately low heat until cooked through, about 15 minutes.

3. 3

   Remove pan from heat and cool chicken in cooking liquid to room temperature.

4. 4

   Discard poaching liquid, yellow onion, cloves, and chicken skin and bones.

5. 5

   Tear meat into bite-size pieces.

6. 6

   Cut each potato in half.

7. 7

   In a saucepan combine potatoes, remaining teaspoon salt, and water to cover by 1 inch and bring water to a boil.

8. 8

   Cook potatoes 10 minutes, or until tender.

9. 9

   Transfer potatoes with a slotted spoon to a colander and rinse under cold water to stop cooking.

10. 10

    In same boiling water cook green beans 3 to 5 minutes, or until crisp-tender, and drain in colander with potatoes.

11. 11

    In a small saucepan combine dried tomatoes and water to cover and bring water to a boil.

12. 12

    Simmer tomatoes 2 minutes, or until softened, and drain.

13. 13

    Set tomatoes aside until cool enough to handle and cut into thin strips.

14. 14

    In a large bowl combine chicken, potatoes, green beans, tomatoes, and remaining ingredients except lettuces and toss to combine well.

15. 15

    Season salad with salt and pepper and serve over lettuces.

* Per serving · 4 servings · Values may vary.