Chicken Niçoise Salad
Here’s a delicious salad crowned with some wonderful Oakdell Eggs. Perfect for lunch or dinner this salad is a great idea for a healthy new start this year!
Ingredients
10-12 small red potatoes, cooked
6 ounces fresh green beans, ends snipped off
6 large Oakdell eggs, hard boiled
2 chicken breasts, cooked and thinly sliced
4 anchovy fillets packed in oil
1 tbsp dijon mustard
1/4 cup capers
1 lemon, juiced
1/3 cup diced red onion
4 cups chopped lettuce
1/3 cup coarsely chopped kalamata olives
Olive oil
Salt and pepper to taste
Instructions
1
Boil the potatoes until they are fork tender, drain and cool under cold running water, set aside.
2
Boil the green beans until they are tender, drain and cool under cold running water, set aside.
3
Heat a large sauté pan on the stove and add about 1/3 cup olive into the pan as well as the anchovy fillets and dijon mustard. Using a fork, smash the anchovy fillets and mustard together.
4
Add the capers, lemon juice and diced red onions to the pan. Sauté for 2 minutes. I like to use a whisk to emulsify everything together.
5
To a large platter, add the chopped lettuce and sprinkle with the kalamata olives
6
Slice the small red potatoes in halve and arrange on top of the lettuce along with the freshly cooked and cooled green beans. Peel and slice the hard boiled eggs in half and arrange on top of the lettuce too.
7
Arrange the chicken slices on top and drizzle with the warm mustard dressing. Serve and enjoy!
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