Posted: January 21 2011 in RecipesSalads

2 pounds boneless and skinless chicken breasts
1/3 cup fresh lemon juice
1-1/2 teaspoons dried oregano
3/4 cup Niçoise or other imported small black olives
3/4 cup Silver Palate Raspberry Sun Splash
6 large ribs celery, cut into wide slices
3 firm ripe tomatoes, cut into wedges
1/2 pound green beans, trimmed and cooked until crisp-tender
1/4 cup small capers, drained
Salt and freshly ground black pepper to taste
3-4 tablespoons extra-virgin olive oil, optional

In a large skillet, poach chicken breasts in water until just cooked. Drain and cut into julienne strips. Combine chicken, lemon juice, oregano, olives and Raspberry Sun Splash in a resealable plastic bag and refrigerate. Marinate for at least 4 hours, turning once or twice. Transfer chicken mixture to a large bowl. Add celery, tomatoes, green beans, capers and salt and pepper. Toss and, if desired, blend with olive oil before serving.

Serves 6.

Recipe from Silver Palate’s website