Provencal Chicken Salad
MJ Scott
ingredients
- 1 whole skinless, boneless chicken breat, poached
- 1/4 cup balsamic vinegar
- 3 Tbls. extra-virgin olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/3 cup minced fresh parsley
- 1 anchovy fillet, drained & mashed with fork
- salt and fresh ground pepper
- 2 skinned roasted red bell peppers
- 8 oz. haricot verts or very thin green beans, trimmed
- 10 Niçoise olives
- 1 Tbsp. capers, drained
directions
- 1
1. Tear chicken into 1/2 inch strips, 2-3 inches long. Place in shallow bowl.
- 2
2. Stir together vinegar, oil, shallots, garlic, parsley, anchovy and salt and pepper to taste in mixing bowl. Toss chicken with half the dressing
- 3
3. Cut roasted peppers into 1/2 inch strips and place in second shallow bowl. Pour half the remaining dressing over peppers and toss to coat.
- 4
4. Cook beans in salted boiling water until bright green and tender, 3-5 mins. Drain and quickly cool in bowl of ice water. Drain again and toss with remaining dressing.
Source: HC
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