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1
In a medium saucepan combine water, chicken, yellow onion, cloves, and 1 teaspoon salt and bring water to a boil.
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2
Poach chicken, covered, over moderately low heat until cooked through, about 15 minutes.
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3
Remove pan from heat and cool chicken in cooking liquid to room temperature.
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4
Discard poaching liquid, yellow onion, cloves, and chicken skin and bones.
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5
Tear meat into bite-size pieces.
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6
Cut each potato in half.
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7
In a saucepan combine potatoes, remaining teaspoon salt, and water to cover by 1 inch and bring water to a boil.
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8
Cook potatoes 10 minutes, or until tender.
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9
Transfer potatoes with a slotted spoon to a colander and rinse under cold water to stop cooking.
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10
In same boiling water cook green beans 3 to 5 minutes, or until crisp-tender, and drain in colander with potatoes.
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11
In a small saucepan combine dried tomatoes and water to cover and bring water to a boil.
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12
Simmer tomatoes 2 minutes, or until softened, and drain.
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13
Set tomatoes aside until cool enough to handle and cut into thin strips.
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14
In a large bowl combine chicken, potatoes, green beans, tomatoes, and remaining ingredients except lettuces and toss to combine well.
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15
Season salad with salt and pepper and serve over lettuces.
