Chicken Salad ala KJ
3-4 whole chicken breasts
chicken bouillon to cover 2-3 cups
2 tsp Herbs de Provence or Italian seasoning mix
1 tsp Oregano
c olive oil
1 cup diced celery
1 cup dried cranberries (substitute raisins or other dried fruit)
1 cup shredded Parmesan
1 cup pecans
1 cup sweet, seedless grapes (halved if they are too big)
1 bottle Gerards Italian Salad Dressing or your favorite vinaigrette
Heat oven to 375 . Place chicken breasts in long dish. Pour chicken bouillon to almost cover. Sprinkle with Herbs de Provence. Cover with foil and cook in oven for 20-25 minutes until tender. Cool just till chicken is comfortable to handle. Drain liquid off and discard. Dice or tear chicken into bite sized pieces. Add the olive oil and oregano to chicken and marinate in the refrigerator at least 2 hours. Add the remaining ingredients and toss with enough vinaigrette to season well. Allow to marinate at least 1 hour. Serve on bed of lettuce. This makes a lot, but it does keep well.
NOTE: 4 chicken breasts made 9 good servings