Ingredients

• 1 roasted chicken
• 1/2 cup extra-virgin olive oil
• 1 teaspoon dried oregano
• Juice of 1 lemon
• 1/2 cup imported black olives
• 2 tablespoons drained tiny capers
• 8 grape tomatoes (yellow and red), halved lengthwise
• 1/4 pound thin green beans, cooked
• Romaine lettuce leaves, for serving
• 2 tablespoons chopped parsley

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Instructions

1. Remove the skin from the chicken and tear the meat into large pieces. Place in a bowl. Combine with the oil, oregano, and lemon juice. Let stand for 1 hour.
2. Toss the chicken with the olives, capers, tomatoes, and beans. Season with salt and pepper. Arrange the salad on romaine leaves on a decorative platter, sprinkle with parsley, and serve.