Chicken Nicoise Salad

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.