- 1 onion, quartered
- 2 celery ribs, with leaves
- 2 carrots, peeled and halved
- 6 parsley sprigs and 2 bay leaves
- Salt, to taste
- 4 peppercorns
- 8 boneless chicken-breast halves, 6 ounces each
- 2 medium-sized fennel bulbs, cored (ferns reserved and chopped)
- 1/2 pounds tender green beans (stem ends trimmed), blanched
- 3 cups ripe cherry tomatoes or grape tomatoes, halved
- 3 tablespoons large capers, drained
- 1 cup black olives (Niçoise or Gaeta)
- 1/2 cup whole flat-leaf parsley leaves
- Salt and freshly ground black pepper, to taste
- 3/4 cup Sunshine Vinaigrette
- Place 4 quarts of water in a large pot. Add the onion, celery, carrots, parsley, bay leaves, salt, and peppercorns. Bring to a boil. Reduce heat; simmer for 15 minutes.
- Add the chicken; return to a boil. Reduce heat; simmer for 15 minutes or until cooked through. Remove from the liquid and cool to room temperature. Remove the skin.
- Shred the chicken into large pieces. Place in a large bowl.
- Trim the fennel bulbs and slice lengthwise into strips 1/4-inch wide. Add to chicken with the green beans, tomatoes, capers, olives, parley, and chopped fennel ferns.
- Season with salt and pepper. Shortly before serving, toss with the vinaigrette to prevent the greens from discoloring.