- 1 pound [454 g] chicken breasts, deboned and without skin
- 2 tablespoons [30 mL] olive oil
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1/2 teaspoon [2.5 mL] fresh rosemary, chopped [or dry]
- 1 pound [454 g] new potatoes, cooked and halved
- 1/2 pond [227 g] green beans, cooked 3 minutes
- 3 hard boiled eggs
- 3 tomatoes, cut into pieces
- 1/2 cup [125 mL] pitted black olives
- 1/2 teaspoon [2.5 mL] fresh tarragon, chopped [or dry]
- 1/4 cup [60 mL] fresh basil or parsley, chopped
Vinaigrette
- 3 tablespoons [45 mL] red wine vinegar
- 1 teaspoon [5 mL]salt
- 1 teaspoon [5 mL] anchovy paste
- 2 garlic cloves, minced
- 1/2 teaspoon [2.5 mL] pepper
- 1/2 cup [125 mL] olive oil
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- Pat dry the chicken breasts.
- Mix together olive oil with salt, pepper and rosemary.
- Coat chicken with this mixture.
- Grill chicken until completely cooked.
- Let cool and cut chicken into strips.
- In a large, shallow serving dish, place potatoes in center.
- Place green beans around potatoes, then eggs and tomatoes.
- Place chicken over potatoes and spread olives over everything.
- Sprinkle tarragon and basil on top.
- Mix together all vinaigrette ingredients and pour over salad.
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