Salade Niçoise with Grilled Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound red potatoes, thinly sliced (about 3 cups) |
1/4 cup dry white wine |
2 cups (2-inch) cut green beans (about 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 |
8 cherry tomatoes, halved |
1 tablespoon chopped green onions |
Directions:
1. Steam potatoes, covered, 15 minutes or until tender; cool slightly. Combine potatoes and wine in a bowl; stir gently to coat. Steam green beans, covered, 6 minutes or until crisp-tender. Rinse under cold water; drain.
2. Combine 2 tablespoons shallots, 1 tablespoon Dijon mustard, and tarragon in a bowl. Add chicken, tossing well to coat. Place chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Cool slightly; slice into 1/2-inch strips.
3. Combine 2 tablespoons shallots, 1 tablespoon Dijon mustard, vinegar, oil, anchovy paste, and garlic in large bowl. Add potatoes and green beans; toss gently.
4. Spoon 1 1/4 cups potato mixture onto each of 4 plates; top each portion with one-fourth of chicken strips. Arrange the tomatoes on each salad, and sprinkle with green onions.
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