Chicken and Potatoes Niçoise

By Lv2Cook

Ingredients

• 3 cups thinly sliced yellow Finnish or red potatoes (about 1 pound)
• 1/4 cup dry white wine
• 2 cups cut green beans (about 1/2 pound)
• 1/4 cup minced shallots divided
• 2 tablespoons Dijon mustard divided
• 1/2 teaspoon dried tarragon
• 4 (4-ounce) skinned boned chicken breast halves
• Cooking spray
• 3 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon anchovy paste
• 3 garlic cloves minced
• 4 curly leaf lettuce leaves
• 8 cherry tomatoes halved
• 1 tablespoon chopped green onions

Preparation

Step 1

Steam potatoes, covered, 15 minutes or until tender; cool slightly. Place potatoes in a bowl; add wine, stirring gently to coat. Steam green beans, covered, 6 minutes or until crisp-tender. Rinse under cold water; drain and set aside.

Preheat the broiler. Combine 2 tablespoons minced shallots, 1 tablespoon Dijon mustard, and tarragon in a small bowl. Brush shallot mixture over both sides of chicken.

Place chicken on a broiler pan coated with cooking spray, and broil 6 minutes on each side or until chicken is done. Cool slightly, and cut chicken into 1/2-inch strips. Set aside.

Combine 2 tablespoons shallots, 1 tablespoon mustard, vinegar, oil, anchovy paste, and minced garlic in a large bowl. Add potatoes and green beans, and toss gently to coat.

Spoon potato salad onto 4 lettuce-lined plates; top each serving with chicken strips and tomato halves. Sprinkle with green onions.

Serving Size: 1 1/4 cups potato salad, 3 ounces chicken, and 4 tomato halves