Prep Time: 15 min
Cook Time: 15 min
This salad uses sustainable chicken instead of traditional tuna. Potatoes, green beans, tomatoes, and hard-boiled eggs make this a filling lunch or supper.
1 lb (0.5 kg) boneless, skinless chicken breast(s)
2 tbsp (30 mL) olive oil
1/2 tsp (2.5 mL) salt
1/4 tsp (1.25 mL) pepper
1/2 tsp (2.5 mL) rosemary, dried
1 lb (0.5 kg) baby potatoes, cooked and halved
1/2 lb (0.3 kg) green beans, cooked 3 minutes
3 egg(s), hard boiled
3 tomato(es), cut into wedges
1/2 cup (125 mL) black olives, pitted
1/2 tsp (2.5 mL) tarragon, dried
1/4 cup (60 mL) basil, fresh, chopped
1/4 cup (60 mL) parsley, fresh, chopped
3 tbsp (45 mL) red wine vinegar
1 tsp (5 mL) salt
1 tsp (5 mL) anchovy paste
2 cloves garlic
1/2 tsp (2.5 mL) pepper
1 Pat chicken breasts dry. Combine olive oil with salt, pepper and rosemary. Combine with chicken.
2 Grill on a medium hot barbeque for 5 to 7 minutes per side or until until a thermometer inserted into the chicken reads 165°F (74°C).
3 Cool slightly and slice chicken in to strips.
4 In a large flat serving bowl, arrange potatoes in the centre.
5 Surround potatoes with beans and then hard boiled eggs and tomatoes.
6 Arrange chicken on top of potatoes and scatter olives over everything. Sprinkle with tarragon and basil.
7 Combine remaining ingredients to make the dressing. Drizzle over salad.