Ingredients
Chicken Niçoise:
- 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
Dressing:
- 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
Instructions
- Chicken Niçoise
- 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.