1 (3 pound) whole chicken
1/2 cup olive oil
1 small onion, chopped
1 cup kalamata olives
1 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon dried sage
1/4 teaspoon dried marjoram
1 clove garlic, minced
1 cup mayonnaise
1 cup fresh lemon juice
1 egg, lightly beaten
1 cup mayonnaise
1 egg white
1 teaspoon white sugar
1/2 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Heat olive oil in a large skillet over medium heat. Saute chicken in olive oil until golden brown. Remove from skillet and set aside.
In a medium bowl, stir together olive oil, onions, kalamata olives, garlic powder, basil, sage, marjoram, mayonnaise, lemon juice, mayonnaise, egg, mayonnaise, egg white, sugar, onion, garlic powder, salt and pepper. Pour chicken mixture into a large bowl and toss to coat.
Cover and refrigerate at least 1 hour. Remove from refrigerator and discard sauce. Serve in salad greens or lettuce salad dressing.