3 cups cooked, cubed chicken breast meat
1 (10 ounce) can crystallized chicken soup
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon paprika
1 dash garlic powder
2 tablespoons diced onion
1 dash celery
1 dash oregano
1 bay leaf
1 teaspoon dried sage
1 teaspoon dried basil
1 pinch ground black pepper
1 (16 ounce) can kidney beans
In a large bowl, combine chicken, chicken broth, oil, salt, paprika, garlic powder, onion, celery, oregano, bay leaf and sage. Mix well. Cover and refrigerate for at least 1 hour.
Heat olive oil in a large skillet over medium heat. Saute chicken in oil until golden brown. Remove from pan, and drain on paper towels. Stir in chicken broth mixture and basil. Transfer chicken breasts to a large bowl, and season with garlic powder, onion, celery, oregano, bay leaf and sage. Pour the chicken mixture over the chicken and vegetables in the prepared salad bowl.