Grilled Chicken Niçoise Salad

Name: Grilled Chicken Niçoise Salad
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoons anchovy paste or 1 chopped anchovy filet; 2 bone-in, skin-on chicken breasts; 1 head Boston lettuce, cleaned, with leaves separated and torn; 8 caper berries, stems removed and halved; 1 pint grape or cherry tomatoes, halved; 1 teaspoon Dijon mustard; 4 larges eggs; 118 milliliters extra virgin olive oil; 2 Tbsps minced fresh tarragon; 1 teaspoon minced fresh thyme; 1 teaspoon medium clove garlic, minced (about; 340 grams haricots verts, trimmed; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp juice from 1 lemon; 454 grams red new potatoes, scrubbed and quartered; 2 Tbsps red wine vinegar; 1 smalls shallot, minced; 0 teaspoons sugar

Grilled Chicken Niçoise Salad is a gluten free and dairy free main course. One portion of this dish contains approximately 31g of protein, 40g of fat, and a total of 617 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. Head to the store and pick up new potatoes, skin-on chicken breasts, juice from 1 lemon, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes around 5 hours.

Instructions

In a small bowl whisk together vinegar, shallot, mustard, garlic, anchovy, lemon juice, sugar, thyme, and tarragon.

Ingredients you will need

Lemon Juice

Tarragon

Anchovies

Mustard

Shallot

Vinegar

Garlic

Sugar

Thyme

Equipment you will use

Whisk

Bowl

Drizzle in olive oil, whisking constantly. Season to taste with salt and pepper. In a reasealable bag, marinate chicken in three tablespoons of prepared vinaigrette.

Ingredients you will need

Salt And Pepper

Vinaigrette

Olive Oil

Whole Chicken

Equipment you will use

Whisk

Place in refrigerator for at least four hours and up to a day. Refrigerate remaining vinaigrette in a resealable container for later use.

Ingredients you will need

Vinaigrette

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.

Equipment you will use

Grill

Remove chicken from refrigerator and pat dry with paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Place chicken on the grill, skin side down. Cook until skin is crisp and just-charred, about 4 minutes. Flip chicken and continue to cook, turning occasionally until an instant read thermometer registers 155°F when inserted into the thickest part of the breast (about 20 to 30 minutes).

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer

Grill

Remove chicken from grill and allow to rest for 10 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Meanwhile, bring a pot of salted water to a boil over medium heat. You will be using the same pan to cook three salad ingredients simultaneously.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Pot

Add the potatoes to boiling water and cook for 12 minutes, then add eggs and cook for two minutes longer.

Ingredients you will need

Potato

Water

Egg

Place a steamer basket on top, fill with green beans, cover and steam for four minutes.

Ingredients you will need

Green Beans

Equipment you will use

Steamer Basket

Drain potatoes, eggs and green beans and rinse with cool water. Allow to cool completely. Peel and quarter eggs.

Ingredients you will need

Green Beans

Potato

Water

Egg

To assemble the salad, carve chicken from the bone and slice. Scatter torn lettuce in the bottom of a large, flat bowl. Arrange the chicken, eggs, green beans, potatoes, tomatoes, olives and caper berries atop lettuce in neat, narrow rows.

Ingredients you will need

Caper Berries

Green Beans

Potato

Tomato

Whole Chicken

Lettuce

Olives

Bone

Egg

Equipment you will use

Bowl

Whisk the vinaigrette and drizzle salad with enough dressing to coat but not drench. Taste and season with salt and fresh-cracked pepper, as needed. Lightly toss the salad with tongs tableside, and serve family-style with additional vinaigrette.

Ingredients you will need

Cracked Pepper

Vinaigrette

Salt

Equipment you will use

Tongs

Whisk

Equipment

Ingredients

Servings:

1teaspoons

anchovy paste or 1 chopped anchovy filet 2

bone-in, skin-on chicken breasts 1head

Boston lettuce, cleaned, with leaves separated and torn 8

caper berries, stems removed and halved 1pint

grape or cherry tomatoes, halved 1teaspoon

Dijon mustard 4larges

eggs 118milliliters

extra virgin olive oil 2Tbsps

minced fresh tarragon 1teaspoon

minced fresh thyme 1teaspoon

medium clove garlic, minced (about 340grams

haricots verts, trimmed 4servings

Kosher salt and freshly ground black pepper 1Tbsp

juice from 1 lemon 454grams

red new potatoes, scrubbed and quartered 2Tbsps

red wine vinegar 1smalls

shallot, minced 0teaspoons

sugar

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Calvet Cremant de Bordeaux Brut. It has 4.9 out of 5 stars and a bottle costs about 17 dollars.