Chicken Niçoise Chopped Salad Erika Lenkert   From Every Day with Rachael Ray August 2007 FOUR SERVINGS Prep Time: 30 min Cook Time: 30 min 6 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard Salt 1/3 pound 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 1/2 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.

BLT Chopped Salad Slippers North Carolina-Style Coleslaw Southern-Style Greens Corn Casserole German Potato Pie See All Salads See All Recipes ADVERTISEMENT

ADVERTISEMENT