6 whole chicken breasts, poached
Boston lettuce
1 bunch broccoli florets, blanched 4 minutes
4 lg. tomatoes, peeled and cut into wedges
1 can pitted ripe black olives, drained
1/4 lb. feta cheese, crumbled

BASIL SAUCE:

1 lg. clove garlic
2 eggs
1/2 tsp. dry mustard
2 tbsp. lemon juice
1/2 tsp. salt
2 dashes white pepper
3/4 c. best-quality olive oil
3/4 c. vegetable oil
3 tbsp. fresh basil, chopped, or 1 tbsp. dried

Remove skin from poached chicken and pull meat from bones in long strips. Cover with plastic wrap; refrigerate chicken and vegetables until ready to use.

To make Basil Sauce, mince garlic in food processor. Add eggs, mustard, lemon juice, salt and pepper; blend. Pour oils slowly down feed tube, blending until thick. Stir in basil.

Arrange lettuce on chilled plates or platter. Mound chicken in center and surround with broccoli, tomato wedges and olives. Pour sauce over chicken and sprinkle with feta cheese.