Chicken Nicoise Salad

Submitted by ratherbeswimmin

"Cuisine at Home/Cuisine Tonight"

 

• Ready In: 53mins
• Ingredients: 16
• Serves: 4

ingredients

• Vinaigrette

• 2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh tarragon
• 1 1⁄2 tablespoons minced shallots
• 1 1⁄2 tablespoons Dijon mustard
• 1 teaspoon anchovy paste
• 1⁄2 teaspoon honey
• 1⁄3 cup olive oil
• salt
• black pepper

• Salad

• 1 1⁄2 lbs small red potatoes
• 4 eggs
• 4 ounces fresh green beans, trimmed
• 2 boneless skinless chicken breasts, seasoned with salt and black pepper
• 1 tablespoon olive oil
• 2 cups halved grape tomatoes
• 1⁄2 cup pitted halved kalamata olives or 1/2 cup nicoise olive

directions

1. Whisk together the lemon juice, tarragon, shallots, Dijon, anchovy paste, and honey in a small bowl.
2. Slowly whisk in 1/3 cup oil; season with salt and pepper.
3. Boil potatoes and eggs in a pot of salted water for 10 minutes.
4. Add green beans; cook 3-5 minutes more.
5. Plunge potatoes, eggs, and beans into ice water to cool; drain.
6. Slice potatoes 1/4-inch thick; peel and cut eggs into wedges.
7. Saute chicken in 1 tablespoon olive oil over med-high heat until cooked through, about 8 minutes.
8. Cut chicken into 1/4-inch thick slices.
9. Combine potatoes, green beans, chicken, tomatoes, and olives in a large bowl.
10. Drizzle with vinaigrette; gently toss to coat.
11. Divide salad among 4 plates; garnish with egg wedges.