From inthekitchenwithkath.com
(Adapted from Diane Rossen Worthington’s recipe in The Taste of Summer)
Serves 6 – 7
4 cups chicken broth (or water)
½ teaspoon salt, if using water
4 large boneless skinless chicken breasts (about 2 pounds total)
1⅓ pounds small red-skinned potatoes
1 cup cut-up green beans (1½-inch pieces)
2 medium carrots, peeled
1 large red pepper, cut in half and seeded
½ cup Niçoise olives (if you can find them. I couldn’t and used ½ cup pitted Kalamata olives cut in half.)
About ¾ cup sliced sweet onion, the slices cut into 1½-inch pieces
2 tablespoons capers, rinsed and drained
Dressing
1 garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh basil
1/3 cup fresh lemon juice
¾ teaspoon honey
¾ teaspoon Kosher salt
½ cup extra-virgin olive oil
Additional salt and pepper to taste
Garnish
3 or 4 hard-cooked eggs, quartered
3 plum tomatoes, each cut into 6 wedges
1. Put the chicken breasts in a pan and pour the chicken broth (or water and salt) over them. They should be fully submerged, so add more water if necessary. Bring to a boil, and then reduce the heat to a simmer. Simmer for 15 – 20 minutes, or until the breasts register 165˚ in the thickest part. Remove from the heat and let the chicken cool in the liquid.
2. Put the potatoes in a large pot, cover with water and bring to a boil. Reduce the heat to a simmer and cook for 15 – 20 minutes, or until the potatoes are just done. Drain and cool. When cool enough to handle, peel the potatoes and cut them into small pieces. Put them in the bottom of a large salad bowl.
3. Bring a pot of water to a bowl and get a bowl of ice water ready. When the water in the pot is boiling add the cut beans and cook for 5 minutes. Drain the beans and add them to the ice water to stop the cooking. When they have cooled, drain them and dry with paper towels.
4. Cut the carrots and red pepper into thin strips and add them to the salad bowl.
5. Add the onion slices and the the olives to the salad bowl.
6. Add the capers and the beans to the salad bowl. Cover the bowl with plastic wrap and set it aside until ready to serve. (You may want to refrigerate it if it will be more than a couple of hours.)
7. Drain the chicken breasts and shred them with two forks into thin pieces. Put the chicken in a separate bowl, cover, and refrigerate until you’re ready to toss it with the salad.
8. Make the dressing. Whisk the garlic, mustard, basil, lemon juice, honey, and salt together in a bowl. Slowly whisk in the olive oil until it’s all well-combined. Taste for seasonings and add a bit of salt and pepper, if desired. Cover the dressing with plastic wrap and set aside until ready to serve.
9. At serving time, add the chicken to the salad. Toss with the dressing. (I used all of it and it seemed just right.) Divide the salad among 6 or 7 plates. Garnish each plate with tomatoes and hard-cooked egg pieces. Enjoy!