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Add a photoServings: 4
Ingredients
- 1 lb Boneless skinless chicken breasts (or possibly 2 c. cooked chicken)
- 2 tsp Extra-virgin extra virgin olive oil
- 2 Tbsp. Cracked black peppercorns Kosher salt to taste
- 1 lb Small red potatoes scrubbed
- 1/2 lb Haricots verts or possibly green beans
- 2 lrg Ripe tomatoes very thinly sliced
- 5 c. Mesclun (mixed baby lettuces)
- 1/4 c. Nicoise or possibly kalamata olives rinsed, liquid removed
- 2 x Hard-boiled Large eggs yolks discarded, whites coarsely minced
- 1/4 x Red onion thinly sliced
- 1/4 c. Chicken stock
- 1 Tbsp. Wine vinegar or possibly to taste
- 1 Tbsp. Extra-virgin extra virgin olive oil
- 1 x Garlic clove
- 1 x Scallion trimmed Anchovy fillets - (1 to 2), optional rinsed, blotted dry
- 1 Tbsp. Capers liquid removed
- 16 x Basil leaves
Directions
- Preheat the grill or possibly broiler to high. Wash and dry the chicken breasts and trim off any fat and sinews. Brush the chicken breasts with extra virgin olive oil and thickly sprinkle with cracked peppercorns and salt. Grill the breasts till cooked, 2 to 3 min per side. Transfer the chicken breasts to a cutting board and thinly slice widthwise across the grain. If using cooked chicken, thinly slice or possibly dice it.
- Place the potatoes in a pot with cool water to cover and salt. Bring the potatoes to a boil, reduce the heat, and simmer till tender, 8 to 10 min. Refresh the potatoes under cool water and drain. Cut any large potatoes in quarters or possibly halves to have bite-size pcs. Snap the stems off the beans and cook them in rapidly boiling salted water till crispy-tender, about 2 min. Refresh under cool water and drain.
- Fan the tomato slices out to cover the bottom edges of 4 large plates or possibly a platter. Mound the mesclum at the top of the plate. Arrange bundles of haricots verts, clusters of potatoes, and piles of olives between the tomatoes and mesclum. Sprinkle the hard-cooked egg whites and sliced onion on top. Or possibly use a different arrangement: The idea is to create a pretty, colorful salad.
- Prepare the vinaigrette. Place the stock, vinegar, extra virgin olive oil, garlic, scallion, anchovy fillets (if using), capers, and basil leaves in a blender and puree till smooth. Correct the seasoning, adding black pepper and salt to taste. (You probably will not need salt if you use the anchovy.) Transfer the dressing to a bowl and serve on the side.
- This recipe yields 4 servings.
- Comments: In this recipe pepper-seared chicken replaces the traditional tuna. The vinaigrette uses chicken stock in place of most of the extra virgin olive oil for flavor with less fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 72 | 23% |
| Total Fat 8.16g | 10% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 226mg | 9% |
| Potassium 1162mg | 33% |
| Total Carbs 37.41g | 10% |
| Dietary Fiber 8.9g | 30% |
| Sugars 4.29g | 3% |
| Protein 24.45g | 39% |
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