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Salade Niçoise with Grilled Chicken

Yield 4 servings

Ingredients

  • 1 pound red potatoes, thinly sliced (about 3 cups)
  • 1/4 cup dry white wine
  • 2 cups (2-inch) cut green beans (about 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
  • 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. Combine potatoes and wine in a bowl; stir gently to coat. Steam green beans, covered, 6 minutes or until crisp-tender. Rinse under cold water; drain.

  2. Combine 2 tablespoons shallots, 1 tablespoon Dijon mustard, and tarragon in a bowl. Add chicken, tossing well to coat. Place chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Cool slightly; slice into 1/2-inch strips.

  3. Combine 2 tablespoons shallots, 1 tablespoon Dijon mustard, vinegar, oil, anchovy paste, and garlic in large bowl. Add potatoes and green beans; toss gently.

  4. Spoon 1 1/4 cups potato mixture onto each of 4 plates; top each portion with one-fourth of chicken strips. Arrange the tomatoes on each salad, and sprinkle with green onions.