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Chicken and Potatoes Niçoise

Yield 4 servings (serving size: 1 1/4 cups potato salad, 3 ounces chicken, and 4 tomato halves)
Niçoise is a French word meaning "as prepared in Nice." In this variation on salade Niçoise, we substituted chicken for tuna and tossed the potatoes with a garlicky vinaigrette.

Ingredients

  • 3 cups thinly sliced yellow Finnish or red potatoes ( 1 pound)
  • 1/4 cup dry white wine
  • 2 cups (2-inch) cut green beans (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
  • 4 curly leaf lettuce leaves
  • 8 cherry tomatoes, halved
  • 1 tablespoon chopped green onions

Nutrition Information

  • calories 353
  • caloriesfromfat 29 %
  • fat 11.3 g
  • satfat 1.9 g
  • monofat 6.3 g
  • polyfat 1.4 g
  • protein 31.8 g
  • carbohydrate 27.8 g
  • fiber 3.9 g
  • cholesterol 72 mg
  • iron 3.4 mg
  • sodium 820 mg
  • calcium 65 mg

How to Make It

  1. Steam potatoes, covered, 15 minutes or until tender; cool slightly. Place potatoes in a bowl; add wine, stirring gently to coat. Steam green beans, covered, 6 minutes or until crisp-tender. Rinse under cold water; drain and set aside.

  2. Preheat the broiler. Combine 2 tablespoons minced shallots, 1 tablespoon Dijon mustard, and tarragon in a small bowl. Brush shallot mixture over both sides of chicken.

  3. Place chicken on a broiler pan coated with cooking spray, and broil 6 minutes on each side or until chicken is done. Cool slightly, and cut chicken into 1/2-inch strips. Set aside.

  4. Combine 2 tablespoons shallots, 1 tablespoon mustard, vinegar, oil, anchovy paste, and minced garlic in a large bowl. Add potatoes and green beans, and toss gently to coat.

  5. Spoon potato salad onto 4 lettuce-lined plates; top each serving with chicken strips and tomato halves. Sprinkle with green onions.