Roasted Chicken Salad with Potatoes, Haricots Verts, And S

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2 lg Shallots; finely sliced
Leftover roast chicken; cut
; cubes
6 Sun-dried tomatoes
3 tb White wine vinegar
salt and pepper; to taste
1/2 c olive oil
1 ts Dijon mustard
1 ts Honey
1/2 lb Haricots verts; stem ends
1 lb New potatoes; scrubbed clean

Original recipe makes 4 servings



How to Prepare the Salad: 1. In a large saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 15-20 minutes. 2. Drain the potatoes and cut into quarters. In a medium saucepan, bring 2 quarts of salted water to a boil over high heat. 3. Add the green beans and boil until just cooked through but still crisp, 3-4 minutes. Drain well. Place the potatoes, green beans, shallots, and chicken into a large bowl, toss with the sun-dried tomato vinaigrette, and season with salt and pepper. How to Prepare the Vinaigrette: 1. Place the sun-dried tomatoes in a medium heat bowl and cover with boiling water. Let sit for 30 minutes. 2. Remove the rehydrated tomatoes from the liquid (reserve the liquid) and place in a blender with the mustard, vinegar, and honey; blend until smooth. 3. With the motor running, slowly add the olive oil, drop by drop at first, until emulsified. (If the vinaigrette is too thick, add some of the reserved tomato liquid one teaspoon at a time to thin.) 4. Season with salt and pepper. Roasted Chicken Salad With Potatoes, Haricots Verts, and Sun-Dried Tomato Vinaigrette ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

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