Recipes

Chicken Niçoise Chopped Salad

This salad has potential. It didn’t suit our tastes with the olives (I couldn’t find Niçoise so I subbed another black olive) but we really liked the dressing, and the combination of beans, tomatoes, potatoes & eggs. I’d probably make a variation of that for a side dish, but I wouldn’t make it this way again.

Chicken Niçoise Chopped Salad

Chicken Niçoise Chopped Salad
Every Day with Rachael Ray August 2007

6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt
⅓ lb. green beans or haricots verts
8 small or 3 medium yellow-fleshed potatoes, such as Yukon gold (about 1 pound), halved (quartered if medium)
2 large skinless, boneless chicken breasts
Vegetable oil, for brushing
3 tomatoes (about 1 pound), seeded and chopped
½ cup niçoise or other brine-cured black olives, chopped
1 tablespoon drained capers
1 head Boston lettuce, torn into bite-size pieces
4 hard-boiled eggs, halved or quartered lengthwise
1 loaf peasant-style bread, for serving
Butter, for serving

1. In a small bowl, whisk the olive oil, vinegar and mustard. Season the dressing with salt and set aside.
2. In a large pot of boiling salted water, cook the green beans until crisp-tender, about 3 minutes. Using tongs, transfer the beans to a strainer; return the water to a boil. Add the potatoes and cook at a low boil until just cooked through, 15 to 20 minutes. Drain and toss in a large bowl with 2 tablespoons dressing. Cut the beans into 1-inch pieces and add to the potatoes; set aside.
3. Meanwhile, preheat a grill pan to medium. Lightly brush the chicken with vegetable oil and season with salt. Grill the chicken, turning once, until browned and cooked through, 6 to 8 minutes on each side. Let cool and cut into bite-size pieces.
4. Add the chicken, tomatoes, olives, capers and remaining dressing to the potatoes and green beans; toss. Add the lettuce and toss. Top with the eggs and serve with the bread and butter.

MacGourmet Rating: 3 Stars

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