Chicken Salad Provençal from The Weeknight Cook by Brigit Binns
Make the vinaigrette In a small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil until smooth. Season with salt and pepper and set aside. Cook the vegetables In a large sauc...
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- Salt
- freshly ground pepper
- Red-skinned potatoes, 1 lb (500 g) small
- Thin green beans, ½ lb (250 g), trimmed
- Butter (Boston) lettuce, 1 small head, leaves separated
- Red wine vinegar, 3 tablespoons
- Dijon mustard, 1 tablespoon
- Olive oil, ⅓ cup (3 fl oz/80 ml)
- Red onion, 1 small, thinly sliced
- Fresh basil, ¼ cup (⅓ oz/10 g) slivered
- Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat
- Plum (Roma) tomatoes, 3, cut into wedges
- Niçoise olives, ½ cup (2½ oz/75 g)
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