Chicken Breasts with Potato and Vegetable Salad

4 boneless and skinless chicken breasts

1 tablespoon olive oil

½ teaspoon ginger

1 tablespoon soy sauce

1 clove minced garlic

1/2 pound cooked green beans

1 pound cooked asparagus
1 jar marinated artichokes

4 small cooked red potatoes

½ cup diced red onions

1 tablespoon capers

1 tablespoon balsamic vinegar

½ cup olive oil mayonnaise

½ teaspoon salt

½ teaspoon pepper

2 sliced tomatoes

1 sliced avocado

Shredded Lettuce

Marinate the chicken breasts in olive oil, ginger, soy sauce and garlic.

Cut green beans and asparagus into 1 inch long pieces and steam or cook in salted water. Drain and mix with artichoke hearts that have been cut up. Mix with the liquid from artichoke hearts and refrigerate.

Cook potatoes and cut up into bite size pieces. Mix with onions, capers, vinegar and mayonnaise and refrigerate.

Thinly slice the tomatoes and the avocado.
Broil the chicken breasts for about 10 minutes on each side.

Arrange the lettuce on 4 plates place a chicken breast on each one, a fourth of the green bean and asparagus salad, a fourth of the potato salad and garnish slices of tomato and avocado.


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