Ingredients Jump to Instructions ↓

  1. 1/2 lb red potatoes

  2. 1/2 cup green beans, cut into 2-inch lengths

  3. 3 precooked skinless chicken breasts (1lb), cut into long, thin strips

  4. 2 medium carrots, cut into thin strips

  5. 1 small red bell pepper, seeded and cut into strips

  6. 1/2 small red onion, cut into thin strips

  7. 1/3 cup niçoise or other black olives

  8. 2 tbsp capers

  9. 2 tbsp chopped fresh basil, tarragon or chives

  10. 2 hard-boiled eggs, peeled and quartered

  11. 2 small tomatoes, cut into wedges

  12. 2 medium cloves garlic, peeled and finely chopped

  13. 1 tsp Dijon mustard

  14. 2 tbsp finely chopped fresh basil

  15. 3 tbsp fresh lemon juice

  16. 2 tbsp extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.


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