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Chicken Salad Provencale

DIRECTIONS

Bring 1 quart of water to the boil in a heavy pan. Add the onion, shallot, carrot, celery leaves, thyme, bay leaf, parsley stems, peppercorns, cloves, and salt. Allow the water to simmer uncovered for 20 minutes.
Add the chicken breasts, cover, and simmer another 20 minutes. Remove from the heat and let the chicken breasts cool in the liquid. Remove the skin and bones from the chicken breasts and cut the meat into bite-sized pieces. Place in a large bowl and toss with the olive oil and oregano. Cover the bowl and allow it to stand at room temperature 1 hour.
While the chicken is marinating, plunge the green beans into a large pot of boiling water. Let the green beans cook for 3 minutes, and then drain them and refresh under cold water (to stop the cooking and retain the color). Drain them and dry on paper towels or tea towels.
Gently stir the lemon juice, olives, capers, tomatoes, and green beans into the chicken. Season to taste with salt and pepper.
Arrange the watercress on a large serving platter. Mound the chicken salad in the center and surround with pita triangles. Pass additional triangles on the side.