Ingredients

1 roasted/BBQ chicken

2 medium fennel bulbs

1/2 pound green beans, with their ends trimmed and cut into 1" pieces, blanched

3 cuos cherry or grape tomatoes, cut in halves

3 tbsp. chopped capers * optional

1 cup pitted and chopped olives *optional

1/2 cup chopped parsley; Italian parsley is better

Salt and pepper to taste

3/4 cup Vinaigrette: Recipe follows

For the VINAIGRETTE

8 tbsp. lemon juice

2 tbsp. Dijion mustard

1/2 tsp. sugar or honey

Salt and peper to taste

1/2 cup extra virgin olive oil.

Preparation

  1. Shred the chicken and place in a bowl.
  2. Trim and core fennel bulbs. Cut lengthwise into thin strips. Add to chicken, with green beans, tomatoes, capers, olices, and parsley.
  3. Season with salt and pepper. Shortly before serving, add the vinaigrette and toss. For the VINAIGRETTE
  4. Combine all but the oil on a bowl and whisk.
  5. While continuig to whisk, slowly drizzle in the oil until the dressing has thickened.