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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (664g)|
|Recipe Makes: 4|
|Calories from Fat: 220 (46%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 84mg||26 %|
|Sodium 384.5mg||13 %|
|Potassium 1566.9mg||41 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 28.6g|
|Protein 27.9g||40 %|
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Calories per serving: 475
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