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Grilled Chicken Nicoise Salad
Nicoise salad, that lovely Mediterranean dish, is usually made with tuna.
This version
features grilled chicken, a delicious alternative to the fish. All the
other good things that
make a Nicoise salad a classic - the potatoes, olives, beans, and a grainy
mustard vinaigrette-
remain, creating a colorful and multi-textured dish. Here's a chance to
use those "rainy day"
grilled or broiled chicken cutlets you've cleverly prepared and stored.
Or, using a grill pan for
speed and convenience, prepare the cutlets especially for the salad -it's
worth it!
Vinaigrette Ingredients
2/3 cup extra-virgin olive oil
1 garlic clove, minced
Pinch of sugar
2 tablespoons grainy or regular Dijon mustard
1/3 cup red wine vinegar
Kosher salt and freshly ground black pepper
Salad Ingredients
12 small red new potatoes, washed and quartered, and cooked until tender
½ pound fresh green beans, stem ends trimmed, cooked until crisp tender
12 cups (about 1 pound) mesclun or tender baby spinach leaves, washed and dried
20 red or yellow cherry tomatoes, halved
20 pitted Nicoise olives, or other cured black Mediterranean olives
4 hard-cooked eggs, sliced
4 medium grilled or broiled chicken cutlets (about 1/2 pounds total), cut into l-inch strips
1 teaspoon drained capers
2 tablespoons chopped fresh parsley
Directions
In a small bowl, combine vinaigrette ingredients. Season to taste with the salt and pepper and whisk to blend.
Toss potatoes with 2 tablespoons of the vinaigrette while still warm. Reserve.
Toss green beans with 2 tablespoons of the vinaigrette and reserve.
Arrange the mesclun in the center of a plate and drizzle with vinaigrette; arrange the tomatoes, olives, eggs, and chicken strips around the greens and drizzle with remaining dressing. Sprinkle with capers and parsley.
