Chicken Salad Provencal
Try this Chicken Salad Provencal recipe, or contribute your own. "Main Dish" and "Salads" are two of the tags cooks chose for Chicken Salad Provencal.
Yield: 4 Ready in 45 minutes
0 people trying soon
Verified by stevemur
|2 cupChicken; roasted, shredded or sliced, homemade or purchased|
|3 tablespoonRed wine vinegar|
|1 tablespoonDijon mustard|
|1/3 cupolive oil|
|Salt & pepper; to taste|
|1 poundRed potatoes|
|1/2 poundGreen Beans; slender, trimmed|
|1 headButter lettuce; leaves seperated|
|3 eachRosa tomatoes; cut into wedges|
|1/2 cupNicoise olives|
|1 smallRed onion; thinly sliced|
|1/4 cupFresh basil; slivered|
Chicken Salad Provencal Preparation
In a small bowl, whisk together the vinegar and mustard. Whisk in the oil. Season to taste with salt and pepper. Set aside.
In a large saucepan, combine the potatoes with water to cover and a generous pinch of salt. Bring to a boil over high heat, reduce the heat to medium, and cook for 8 minutes. Add the green beans and continue to cook until the potatoes are tender when pierced with the tip of a knife and the green beans are crisp-tender, 2-3 minutes longer. Drain the potatoes and green beans. Let cool slightly. Slice the potatoes and place in a bowl. Add the beans and 3 tablespoons of the vinaigrette and toss to coat.
Line a platter or individual plates with the lettuce leaves. Arrange the chicken, potatoes, green beans, tomatoes and olives on the lettuce. Sprinkle with the onion slices and basil.
Drizzle with remaining vinaigrette and serve.
Source: Williams-Sonoma Food Made Fast Weeknight.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?