Salade Nicoise with Grilled Chicken

All these ingredients were in season and on sale last week. We love anything with Dijon mustard. 


2 1/2 lbs. red potatoes, thinly sliced (7 cups)

1/2 C. dry white wine

5 C. (2-inch) cut green beans 

1/2 C. minced shallots, divided

4 Tbs. Dijon mustard. Divided

1 tsp. tarragon

8 skinned, boned chicken breast halves

cooking spray

6 Tbs. white wine vinegar

4 Tbs. olive oil

1 tsp. anchovy paste

6 garlic cloves, minced

16 cherry tomatoes, halved

2 Tbs. chopped green onions

Steam potatoes, covered, 15 min. or until tender; cool slightly. Combine potatoes and wine in a bowl; stir gently to coat. Meanwhile steam green beans, covered 6 min. or until crisp tender. Rinse under cold water; drain. Combine 4 Tbs. shallots, 2 Tbs. mustard and tarragon in large bowl. Add chicken, tossing well to coat. 

Grill chicken or place on broiler pan coated with cooking spray and broil 6 min. on each side or until done. Cool slightly; slice into ½ inch strips. Combine remaining shallots, mustard, vinegar, oil, anchovy paste and garlic in large bowl.

Add potatoes and beans; toss gently. Spoon  1 1/4 cups mixture onto each plate and top with chicken strips. Arrange tomatoes on each salad and sprinkle with green onions. Leftovers make a nice lunch the next day for a brown bagger.

© Being Fruitful, 2012