Chicken Salad Nicoise

 

1/2 lb red potatoes
1/2 cup green beans, cut into 2-inch lengths
3 precooked skinless chicken breasts (1lb), cut into long, thin strips
(I used breasts I had barbequed the day before)
2 medium carrots, cut into thin strips
3 radishes, halved and thinly sliced
1 small red bell pepper, seeded and cut into strips
1/2 small red onion, cut into thin strips
1 small cucumber, halved, seeded and sliced
1/3 cup niçoise or other black olives
2 tbsp capers
2 tbsp chopped fresh basil, tarragon or chives

Dressing
2 medium cloves garlic, peeled and finely chopped
1 tsp Dijon mustard
2 tbsp finely chopped fresh basil
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
 

Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.

Adapted from The Taste of Summer, Inspired Recipes for Casual Entertaining, by Diane Rossen Worthington (One of my all-time favorite cookbooks.)

She calls for:

2 hard-boiled eggs, peeled and quartered
2 small tomatoes, cut into wedges

which I left out.