Ingredients
1/2
cup green beans, cut into 2-inch lengths
3
precooked skinless chicken breasts (1lb), cut into long, thin strips
2
medium carrots, cut into thin strips
1
small red bell pepper, seeded and cut into strips
1/2
small red onion, cut into thin strips
1/3
cup niçoise or other black olives
2
tbsp chopped fresh basil, tarragon or chives
2
hard-boiled eggs, peeled and quartered
2
small tomatoes, cut into wedges
2
medium cloves garlic, peeled and finely chopped
2
tbsp finely chopped fresh basil
2
tbsp extra-virgin olive oil
Directions
1.
Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.
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