Lemon Chicken Salad
We have this during the summer but it's great with paninni's or soup during the Fall and winter months. It's just good any time.cook 4-5 small yukon golds, let them cool then cut into pieces bite sized. Now cook and cool, 8 oz green beans then cut them into 1 inch pieces. cook (roast or simmer in broth) 2 lbs of chicken breasts,skinless boneless in 4 cups of broth. take the cooked breasts from the broth reserve the broth for another use,,cut the chicken into pieces and place them in a bowl. whisk together 1/2 cup evoo,2 Tab. fresh lemon juice 1 tab. Capers 1 tab. that you've drained and chopped, 1/2 tea. marjoram, salt and pepper pour half of this dressing over the chicken,Toss well to coat the chicken well. Taste the chicken and make sure you are happy with the dressing, Mound the chicken in the center of a pretty platter cover and chill 2 hours. Arange the green beans,potatoes plus 2 med tomatoes cut in wedges around the mound of chicken then drizzle the remaining dressing over all. Keep the veggies at room temp while you chill the chicken they taste better that way, be generous with the salt and fresh cracked black pepper.
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna