Insalata di Pollo Estiva (Summer Chicken Salad)

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For Poaching Stock / Chicken Prep:

1 yellow onion, peeled and quartered

3 carrots, roughly chopped

1 leak, cleaned and cut in half (only use the white part)

10 sprigs of parsley including stems

2 tablespoons Stella's Table Lemon Garlic Sea Salt

1 tablespoon of Stella's Table Pepper Essential Blend

1 tablespoon Stella's Table Herb Essential Blend

4 quarts of water

4 boneless, skinless chicken breast

For the Salad:

¾ pound fresh green beans, steamed and cut into 1-inch pieces.

1 large minced shallot

3 tablespoons capers, drained

1 cup pitted Kalamata olives, halved

Juice of 1 lemon

1 pint of cherry tomatoes, halved and salted with Stella's Table Sea Salt Essential Blend

8 radishes cut into small pieces

½ cup extra virgin olive oil

1 tablespoon Stella's Table Herb Essential Blend

1 teaspoon Stella's Table Sea Salt Essential 

1 teaspoon Stella's Table Pepper Essential Blend

Instructions:

Measure 4 quarts of water into a large pot. Add the onions, carrot, leak, parsley Lemon Garlic Sea Salt, Pepper Essential Blend and Herb Essential Blend. Bring to a boil, reduce heat, and simmer, uncovered for 15 minutes.

Add the chicken breast, return to the boil, reduce heat, and simmer, partially covered until the chicken is done, about 20 minutes.

Remove pot from the heat and let the chicken cool in the broth. Remove chicken from the broth and place in a large bowl. Tear the meat into large pieces and combine in a bowl with the olive oil and Herb Essential Blend. Cover and let stand at room temperature for one hour.

Add remaining ingredients, toss, and season with Herb essential Blend, Pepper Essential Blend and Herb Essential Blend.

Serves 4 to 6 

Enjoy!