"I use chicken thighs because the breasts tend to dry out & get tough!"
chicken breast halves
red onion, cut into quarter inch chunks
black olives, halved lengthwise
artichoke heart, quartered
fresh basil, chopped
Place chicken breasts in a large pot and barely cover with cold water. Bring water to boil over high heat. Turn down the heat and simmer chicken for 20-minutes, or until just cooked through. Let the chicken cool slightly in the liquid.
When the chicken can be handled, remove the meat from the bones and cut into 1" chunks.
Place the chicken in a large bowl. Add onion, olives, artichoke hearts, basil, salt and pepper to chicken and toss well.
Combine olive oil and corn oil together. Sprinkle vinegar and oils over all and toss again.
Place salad in a large covered container and chill until ready to serve!