Ingredients

• 3 pounds chicken breasts, poached, and cubed
• 1 pound red potatoes, quartered and steamed
• 1 pound green beans (preferably haricots verts), steamed and cut into bite size pieces
• 1 cup pitted Mediterranean olives
• 2 jars bottled drained artichokes, quartered
• 3/4 cup quick basil mayonnaise (recipe follows)
• Arugula for garnish
• 1 garlic clove
• 1/2 teaspoon salt
• 2 cups loosely packed fresh basil leaves
• 1 large egg*
• 4 teaspoons fresh lemon juice
• 3/4 cup vegetable oil
• 1/4 cup olive oil
• Salt and pepper to taste
• Whole chicken breasts with skin and bone (about 1 pound each)

Instructions

1. In a large bowl, combine chicken, potatoes, green beans, olives, and artichokes. Add mayonnaise and toss until combined. Serve on a bed of arugula.;
2. Mince and mash the garlic to a paste with the salt. In a food processor or blender blend together the basil, egg, lemon juice, and the garlic paste. With the motor running add the oils in a slow stream, and blend the mayonnaise well. Season the mayonnaise with salt and pepper.
3. Yield: about 1 1/4 cups
4. *RAW EGG WARNING
5. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
6. In a large saucepan or kettle (depending on the number of chicken breasts to be poached) combine the chicken breasts with enough cold water to cover them by 1-inch. Remove the chicken, bring the water to a boil, and add salt to taste. Return the chicken to the pan and poach it at a bare simmer for 17 minutes. Remove the pan from the heat, let the chicken cool in the liquid for 30 minutes, and drain it.;