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!!
