Name: Chicken Salad Provençal
Yield: Makes 4 Servings
Cuisine: France
Ingredients: Dijon mustard, 1 tablespoon; Red wine vinegar, 3 tablespoons; Red onion, 1 small, thinly sliced; Fresh basil, ¼ cup (⅓ oz/10 g) slivered; Niçoise olives, ½ cup (2½ oz/75 g); Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat; Plum (Roma) tomatoes, 3, cut into wedges; Olive oil, ⅓ cup (3 fl oz/80 ml); Red-skinned potatoes, 1 lb (500 g) small; Salt and freshly ground pepper; Butter (Boston) lettuce, 1 small head, leaves separated; Thin green beans, ½ lb (250 g), trimmed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Red wine vinegar, 3 tablespoons
Dijon mustard, 1 tablespoon
Olive oil,

Method

Make the vinaigrette

In a small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil until smooth. Season with salt and pepper and set aside.
Cook the vegetables

In a large saucepan, combine the potatoes with water to cover and a generous pinch of salt. Bring to a boil over high heat, reduce the heat to m

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Chicken Salad Provençal

Ingredients

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