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Composed Summer Chicken Salad




Source of Recipe


the web


List of Ingredients




4 eggs
1 pound small new potatoes
1 pound thin green beans (or haricots verts)
1 rotisserie-style roasted chicken (or 3 to 4 cups chopped, cooked chicken)
1 cup cherry tomatoes, halved, or 1 cup chopped fresh tomatoes
8 tablespoons olive oil
2 tablespoons red wine vinegar (or vinegar of choice)
1 tablespoon fresh dill or 1 teaspoon dried
1 teaspoon Dijon mustard (or other European style)
1 teaspoon salt
1/2 teaspoon pepper

Recipe



To hard-cook eggs: Put the eggs in a pot of water that will hold them in a single layer and cover them with cold tap water by at least 1 inch. Put the pan on high heat, cover the pan and bring to a boil. When the water boils, turn off the heat and let the eggs sit for 18 minutes. Remove them from the water with a slotted spoon and run them under cold tap water for a minute or 2 to cool them. Set aside.

Fill the pot with water, cover and bring it to a boil. Add the new potatoes and boil 15 minutes, or until they are tender. Remove with slotted spoon and drain. Add green beans to the water and cook until they are bright green and barely tender -- 3 minutes if they're tiny, longer for bigger beans. Drain immediately and rinse under cold water, then pat dry.

Remove and discard chicken skin. Pull the chicken meat off the bones, shredding it with your fingers as you do and putting it in a bowl. Remove and discard egg shells and cut the eggs in quarters lengthwise. Cut up the tomatoes.

Combine olive oil, vinegar, dill, mustard, salt and pepper in a jar with a tight-fitting lid. Shake to dissolve the salt.

Pour half the dressing over the chicken and stir the chicken to coat it. Divide the chicken among 4 serving plates, placing it in the center. Surround the pile of chicken with piles of egg, tomato, beans and potatoes. Drizzle with remaining dressing and serve with slices of French bread that are brushed with olive oil and toasted.

Serves 4.