Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Provençal Chicken Salad Bowl
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 428
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 184 milligrams
- Sodium
- 929 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 29 grams
This composed summer chicken salad bowl is loosely inspired by salade niçoise. In place of tuna, we toss roast chicken with a tangy dressing of mustard, mayonnaise and fresh tarragon. Filling out the bowl are lightly dressed cooked potatoes, green beans and cherry tomatoes, along with gently boiled eggs.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 428
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 184 milligrams
- Sodium
- 929 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 29 grams
Ingredients
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Directions
- Put the potatoes in a large saucepan, cover with cold water by 2 inches and season with salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 8 minutes, adding the haricots verts for the last 4 minutes; drain.
- Meanwhile, bring a small saucepan of water to a boil. Add the eggs and simmer 8 minutes; drain and run under cold water to cool. Peel and quarter the eggs; season lightly with salt and pepper.
- Meanwhile, add the tomatoes to a small bowl and season with salt and pepper; set aside. Whisk the shallot, vinegar, 2 teaspoons mustard, the tarragon, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in 2 tablespoons olive oil until emulsified. Remove 2 tablespoons dressing to a separate medium bowl and set aside. Whisk the mayonnaise and remaining 1 teaspoon mustard into the remaining dressing, then add the chicken and toss until evenly coated.
- Whisk any accumulated juices from the tomatoes into the reserved dressing along with the remaining 1 tablespoon olive oil. Add the potatoes and haricots verts while they’re still warm and toss with the dressing; season with salt and pepper. Divide among 4 shallow bowls along with the tomatoes, eggs and chicken salad.
