tablespoon chopped fresh oregano or 1-1/2 teaspoons dried oregano leaves
1
cup cooked small green beans
1
cup quartered cherry tomatoes
3/4
cup pitted ripe olives
2
teaspoons grated lemon peel
1
to 2 tablespoons white wine vinegar
Juice of 1 lemon
Salt and freshly ground black pepper
6
cups finely shredded lettuce
Additional lemon juice
Chopped fresh parsley
In large saucepan or Dutch oven, bring chicken broth to a boil over high heat. Add chicken. Cover; reduce heat to low and simmer about 20 minutes or until chicken is no longer pink in center. Drain; let cool slightly. Coarsely chop.
In large skillet, heat olive oil over medium heat until hot. Add onion and garlic; cook and stir 5 minutes. Sprinkle with oregano; cook and stir an additional 5 to 10 minutes or until onion is almost transparent. Add green beans, tomatoes, olives and lemon peel; cook and stir until heated through. Add chicken. Season to taste with vinegar, juice of 1 lemon, salt and pepper. Heat briefly.
In large bowl, toss lettuce with additional lemon juice. Season to taste with salt and pepper. Divide equally among 6 plates. Spoon hot chicken salad over lettuce; garnish with parsley.
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