Total Calories: 517
1 Prepare the broth, if necessary. Place the potatoes in a saucepan. Add cold water to cover. Cover the pan and bring the water to a simmer. Cook until tender when pierced with a knife, about 20 minutes. Drain the potatoes and let cool slightly. Peel off the skins.
2 Bring a medium saucepan of water to a boil. Add the green beans and salt to taste. Cook until the beans are tender, about 10 minutes. Drain the beans and cool under running water. Pat the beans dry.
3 In a large saucepan, bring the broth to a simmer (if it is not just made). Add the chicken breasts and cover the pan. Cook, turning the chicken once, 15 minutes, or until tender and the chicken juices run clear when pierced with a fork. Drain the chicken breasts, reserving the broth for another use. Cut the chicken into crosswise slices and place in a medium bowl.
4 In a small bowl, whisk together the dressing ingredients. Pour half the dressing over the chicken. Toss the pieces well to coat. Taste and adjust seasoning. Mound the chicken in the center of a large platter. Cover and chill up to 2 hours.
5 Arrange the green beans, potatoes, and tomatoes around the chicken. Drizzle with the remaining dressing and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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