Chicken and Potatoes Niçoise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Niçoise is a French word meaning as prepared in Nice. In this variation on salade Niçoise, we substituted chicken for tuna and tossed the potatoes with a garlicky vinaigrette. Ingredients:
3 cups thinly sliced yellow finnish or red potatoes ( 1 pound) |
1/4 cup dry white wine |
2 cups (2-inch) cut green beans (1/2 pound) |
1/4 cup minced shallots, divided |
2 tablespoons dijon mustard, divided |
1/2 teaspoon dried tarragon |
4 (4-ounce) skinned, boned chicken breast halves |
cooking spray |
3 tablespoons white wine vinegar |
2 tablespoons olive oil |
1 tablespoon anchovy paste |
3 garlic cloves, minced |
4 curly leaf lettuce leaves |
8 cherry tomatoes, halved |
1 tablespoon chopped green onions |
Directions:
1. Steam potatoes, covered, 15 minutes or until tender; cool slightly. Place potatoes in a bowl; add wine, stirring gently to coat. Steam green beans, covered, 6 minutes or until crisp-tender. Rinse under cold water; drain and set aside.
2. Preheat the broiler. Combine 2 tablespoons minced shallots, 1 tablespoon Dijon mustard, and tarragon in a small bowl. Brush shallot mixture over both sides of chicken.
3. Place chicken on a broiler pan coated with cooking spray, and broil 6 minutes on each side or until chicken is done. Cool slightly, and cut chicken into 1/2-inch strips. Set aside.
4. Combine 2 tablespoons shallots, 1 tablespoon mustard, vinegar, oil, anchovy paste, and minced garlic in a large bowl. Add potatoes and green beans, and toss gently to coat.
5. Spoon potato salad onto 4 lettuce-lined plates; top each serving with chicken strips and tomato halves. Sprinkle with green onions.
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