California Chicken Salad

• 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

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

olive oil, red wine vinegar, tomato, thyme, salt, red potatoes, wax beans, chicken, bibb lettuce, zucchini, red, cherry tomatoes, red onion, green onions, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986745 (may not work)