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.
- 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 bell 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
FOR DRESSING: Drain the 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 the chicken and 1/4 cup of the salad dressing. (Cover and chill remaining salad dressing till serving time.) Seal the bag and turn to coat the chicken with the dressing. Marinate in the refrigerator for 8-24 hours. Drain the chicken and discard the marinade.
Preheat the broiler. Place the 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 the platter. Drizzle with the remaining salad dressing.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
378 calories; 10g total fat; 160mg cholesterol; 1789mg sodium; 45g carbohydrates; 9g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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