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