Grilled Chicken Nicoise Salad
Grilled Chicken Nicoise Salad
Vinaigrette Ingredients:
—2/3 Cup Extra-Virgin Olive Oil
—1 Garlic Clove, Minced
—A Pinch of Sugar
—2 Tbsp Dijon Mustard
—1/3 Cup Red Wine Vinegar
—Kosher Salt & Black Pepper
Salad Ingredients:
—12 Small Red New Potatoes
—1/2 Pound Fresh Green Beans
—12 Cups (@ 1 Pound) Mesclun
—20 Cherry Tomatoes, Halved
—20 Pitted Nicoise Olives
—4 Hard-Cooked Eggs, Sliced
—4 Grilled Chicken Cutlets
—1 Tsp Drained Capers
—2 Tbsp Fresh Parsley, Chopped
Directions:
In a small bowl, combine vinaigrette ingredients. Season to taste with the salt and pepper; whisk to blend.
Wash and quarter potatoes; cook in boiling water until tender. Toss with 2 tablespoons of the vinaigrette while still warm.
Cook green beans in salted boiling water until tender but crisp. Place in ice bath to keep their color. Toss with 2 tablespoons of the vinagirette.
Cut grilled chicken breasts on the bias into one-inch strips
Arrange the mesclun in the center of a plate and drizzle with vinaigrette. Arrange the tomatoes, olives, eggs, and chicken trips around the greens and drizzle with remaining vinaigrette. Sprinkle with capers and parsley.
Serve with Hagafen Estate Bottled Napa Valley Merlot and enjoy!!
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