Bistro Chicken Salad

• 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)

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

chicken, chicken bouillon, cloves, beans, tomatoes, olives, potatoes, olive oil, salt, black pepper, lemon juice, mustard, oregano, arugula

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897536 (may not work)