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Chicken Salad Provençal

The potatoes and green beans can be cooked and the vinaigrette prepared up to 1 day in advance. Store them in airtight containers in the refrigerator. Allow them to come to room temperature before serving.

Ingredients:

  • 3 Tbs. red wine vinegar
  • 1 Tbs. Dijon mustard
  • 1/3 cup olive oil
  • Salt and freshly ground pepper, to taste
  • 1 lb. small red potatoes
  • 1/2 lb. slender green beans, trimmed
  • 1 small head butter lettuce, leaves separated
  • 2 cups shredded or sliced roast chicken,
      homemade (see related recipe at left) or
      purchased
  • 3 plum tomatoes, cut into wedges
  • 1/2 cup Niçoise olives
  • 1 small red onion, thinly sliced
  • 1/4 cup slivered fresh basil

Directions:

Make the vinaigrette
In a small bowl, whisk together the vinegar and mustard, then whisk in the olive oil. Season with salt and pepper. Set aside.

Cook the vegetables
In a large saucepan, combine the potatoes with water to cover and a generous pinch of salt. Bring to a boil over high heat, reduce the heat to medium and cook for 8 minutes. Add the green beans and continue to cook until the potatoes are tender when pierced with the tip of a knife and the green beans are crisp-tender, 2 to 3 minutes more. Drain the potatoes and green beans. Let cool slightly. Slice the potatoes and place in a bowl. Add the beans and 3 Tbs. of the vinaigrette and toss to coat.

Assemble the salad
Line a platter or individual plates with the lettuce leaves. Arrange the chicken, potatoes, green beans, tomatoes and olives on the lettuce. Sprinkle with the onion slices and basil. Drizzle with the remaining vinaigrette and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).