Chicken Niçoise Salad
Ingredients
- 4 large eggs
- 1 lb green beans, trimmed
- 2 Tbsp water
- 4 Tbsp extra virgin olive oil
- ½ tsp lemon rind
- 2 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- ¼ tsp pepper
- 2 cups shredded rotisserie chicken (without skin)
- 1 (10-oz) pkg chopped romaine lettuce
- 4 Roma tomatoes, cut into wedges
- ½ cup pitted kalamata olives
Instructions
- Place eggs in a single layer in a stainless steel saucepan; add water to cover. Bring to a rolling boil; remove from heat, and let stand, covered, 15 minutes.
- Drain; run cold water over eggs. Peel eggs; cut into quarters.
- Meanwhile, place beans and water in a microwave-safe baking dish. Cover and microwave at HIGH 3 minutes or until tender. Cool slightly.
- Whisk together oil, lemon rind and juice, mustard, garlic and pepper.
- Toss chicken with 2 Tbsp dressing. Place lettuce on 4 plates. Top with eggs, beans, chicken, tomatoes and olives. Drizzle with remaining dressing.
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