California Chicken Salad - cooking recipe

Ingredients

3/4 c. olive oil
1/4 c. red wine vinegar
2 Tbsp. minced tomato
1 1/2 Tbsp. dried thyme leaves
1 Tbsp. slivered lemon peel
3/4 tsp. salt
8 small boiled red potatoes
8 oz. wax beans, blanched
12 oz. (1-inch chunks) cooked chicken breast
1 small head bibb lettuce
1 medium zucchini, halved lengthwise, then sliced crosswise
1 each: large red and green bell pepper, sliced in 8 wedges each
1 c. cherry tomatoes, halved
3/4 c. red onion rings
4 medium size green onions, trimmed
12 black olives

Preparation

Blend the olive oil and vinegar.
Toss potatoes, beans and chicken with 2 tablespoons of the oil-vinegar dressing.
Toss the remaining ingredients and arrange onion rings on top.