Chicken Salad Nicoise Recipe

RECIPE INGREDIENTS


For Dressing:

Two 6-ounce jars marinated artichoke hearts

2 tablespoons balsamic vinegar

1 tablespoon drained capers

1 tablespoon anchovy paste

1 tablespoon Dijon-style mustard

4 cloves garlic, minced

1/2 teaspoon Herbes de Provence


For Salad:

12 ounces boneless, skinless chicken breast halves

Spinach or Romaine leaves

8 tiny new potatoes, cooked and quartered

2 medium tomatoes, cut into wedges

1 medium green and/or red sweet pepper, cut into strips

2 hard-cooked eggs, sliced

1 fresh fennel bulb, sliced

1/4 cup Niçoise or Kalamata olives">olives or pitted ripe olives">olives





RECIPE METHOD


FOR DRESSING: Drain artichokes, reserving liquid. In a screwtop jar combine the reserved artichoke liquid, vinegar, capers, anchovy paste, mustard, garlic, and herbes de Provence. Shake well.


FOR SALAD: In a large plastic bag combine chicken breast halves and 1/4 cup of the salad dressing. (Cover and chill remaining salad dressing till serving time.) Seal bag and turn to coat chicken with dressing. Marinate in the refrigerator for 8-24 hours. Drain marinade from chicken; discard marinade.


Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 5-6 inches from the heat for 6-8 minutes per side, or till tender and no pink remains. Cool slightly, then slice each chicken breast diagonally. Line a large serving platter with spinach or romaine leaves. Arrange the chicken, artichokes, potatoes, tomatoes, pepper strips, eggs, fennel, and olives on platter. Drizzle all ingredients with remaining salad dressing.