2    Whole boned chicken breasts
-with skin (8 oz each)
2 c  Fennel; diced
2    Sweet red peppers, roasted,
-peeled and cut into 1/
1    Large firm-ripe tomato, seed
-ed, juiced and cut int
12    Kalamata olives, pitted, cut
-into thirds
Balsamic vinegar dressing (r
-ecipe follows)
4 c  Mixed field greens, chilled
Fresh basil leaves

Poach or bake chicken breasts until tender. Chill, remove skins and all
visible fat. Cut each half breast into 1/3″ wide diagonal strips (about 2
cups). Place chicken breasts, fennel, red peppers, tomato and olives in
large mixing bowl. Toss gently to combine. To serve, mix well with
dressing, adjusting seasonings, vinegar and chicken broth as necessary.
Arrange field greens on chilled serving plates. Mound salad on greens.
Garnish with fresh basil. Serve immediately. Make 4 servings. NOTE: To
roast peppers, stand them on a board and cut sides off in 4 slabs. Arrange,
skin side up, on baking sheet lines with foil. Broil 6″ from heat until
skin is blackened. Wrap in foil lining. Slip off skin when cool enough to
handle.