In a large bowl, combine chicken, potatoes, green beans, olives, and artichokes. Add mayonnaise and toss until combined. Serve on a bed of arugula.;
Mince and mash the garlic to a paste with the salt. In a food processor or blender blend together the basil, egg, lemon juice, and the garlic paste. With the motor running add the oils in a slow stream, and blend the mayonnaise well. Season the mayonnaise with salt and pepper.
Yield: about 1 1/4 cups
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
In a large saucepan or kettle (depending on the number of chicken breasts to be poached) combine the chicken breasts with enough cold water to cover them by 1-inch. Remove the chicken, bring the water to a boil, and add salt to taste. Return the chicken to the pan and poach it at a bare simmer for 17 minutes. Remove the pan from the heat, let the chicken cool in the liquid for 30 minutes, and drain it.;
Recipe adapted from Gourmet Magazine