Antibes Chicken Salad

2 whole boned chicken breasts with sk, in (8 oz each)
2 cup fennel, diced
2 sweet red peppers, roasted, peeled, and cut into 1/
1 large firm-ripe tomato, seed ed, ju, iced and cut int
12 kalamata olives, pitted, cut into t, hirds
1 balsamic vinegar dressing (r ecipe, follows)
4 cup mixed field greens, chilled
1 fresh basil leaves

Preparation

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.