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Chicken Salad Nicoise

Source: Cooking at a Glance - Chicken
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Active Time:  35 Minutes
Total Time:  8 Hours 35 Minutes
  Makes 4 servings
This salad is a delicious twist on a French classic. We've used chicken instead of the customary tuna and added a few unexpected flavors, such as fennel and artichoke hearts.
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 or pitted ripe olives  
Chicken Salad Nicoise Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 378
Fat. Total: 10g
Fiber: 9g
Carbohydrates, Total: 45g
Sodium: 1789mg
% Cal. from Fat: 24%
Cholesterol: 160mg
Protein: 32g
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