With already cooked chicken and a dressing that can be made up to one day ahead, all a person has to do is assemble this “Chicken Salad Niçoise.” Suggested pairings include a chilled soup, like Gazpacho, crusty bread, and a light dessert of fresh fruit topped with vanilla yogurt. Try this recipe, courtesy of “125 Best Chicken Recipes” (Robert Rose) by Rose Murray.
Chicken Salad Niçoise
Serves 6
Garlic dressing:
2 cloves garlic, crushed
2 teaspoons Dijon mustard
1⁄4 cup olive oil
Salt and pepper
2 cups shredded cooked chicken
2 cups cooked green beans, cut into 2-inch lengths
6 small new potatoes, cooked and sliced
1 small red bell pepper, cut into strips
1 small red onion, thinly sliced
2 cups sliced celery
3⁄4 cup black olives
Romaine lettuce, torn into bite-sized pieces
3 hard-cooked eggs, quartered
4 tomatoes, cut into wedges
1. Garlic dressing: In a small bowl, whisk together garlic, mustard and lemon juice. Gradually whisk in oil. Season to taste with salt and pepper. Set aside.
2. In a large bowl, combine chicken, beans, potatoes, red pepper, onion, celery, and olives.
3. Pour dressing over chicken mixture and gently toss to coat. Line a shallow salad bowl with lettuce and spoon salad on top. Garnish with eggs and tomatoes.
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