Bistro Chicken Salad - cooking recipe

Ingredients

1 (1 1/2 lb.) whole chicken
1 chicken bouillon
5 whole cloves
1/2 lb. French green beans
4 small cherry tomatoes
1/2 c. Greek olives, drained
4 small potatoes
2 Tbsp. olive oil
1 1/2 tsp. salt
1 tsp. black pepper
4 tsp. lemon juice
2 tsp. Dijon mustard
1/2 tsp. dried oregano
1 bunch arugula (a green like lettuce that has a mustard taste)

Preparation

In a 3-quart saucepan over high heat, heat chicken, bouillon, cloves and 3 cups of water to boiling.
Reduce heat to low; cover and simmer 20 minutes.
Remove chicken from liquid; set aside to cool.
When chicken is cooled, discard skin and bones; tear meat into bite size pieces.
Trim stems from green beans; cut 1/4-inch slices.
In 2 inches of water, boil in a 2-quart saucepan over high heat; heat beans to boiling.
Reduce heat to low and simmer 3 minutes.
Cook potatoes until fork-tender.
Add all ingredients together and chill.