This wonderful summer salad will remain a summertime favorite. The array of colorful vegetables ensure that the dish is festive enough for a picnic, and healthy because of the variety of immune-boosting ingredients such as red and green bell peppers, purple onions, black olives, basil leaves and artichoke hearts.

Make sure that you keep it cold by putting it in an insulated bag that contains ice.

INGREDIENTS
8 chicken breast halves
1 medium green bell pepper, seeded and cut into ½-inch chunks
1 small red bell pepper, seeded and cut into ½-inch chunks
1 medium purple onion, cut into ¼-inch chunks
½ cup pitted black olives
¼ cup artichoke hearts
4 leaves fresh basil, chopped
¼ teaspoon salt
freshly ground black pepper
6 tablespoons balsamic vinegar
6 tablespoons corn oil
6 tablespoons olive oil

1. Place the chicken breasts in a large pot and barely cover with cold water. Bring the water to a boil over high heat. Reduce the heat and simmer the chicken for 20 minutes, or until it is just cooked through. Let the chicken cool slightly in the liquid.

2. When the chicken can be handled, remove the meat from the bones and cut it into 1-inch chunks. Place the chicken in a large bowl.

3. Add the peppers, onion, olives, artichoke hearts, basil, salt, and pepper to taste to the chicken and stir well. Sprinkle the vinegar and oils over all and stir again. Place the salad in a large covered container and chill in the refrigerator until it is time to pack it in the cooler.

Serves 8.