Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Chicken Salad Provençal


Posts : 26735
Thanked : 1362
Join date : 2013-01-12

Chicken Salad Provençal

Post by Lobo on Sun 24 Jan 2016, 2:28 am

Chicken Salad Provençal

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
The potatoes and green beans can be cooked and the vinaigrette prepared up to 1 day in advance. Store them in airtight containers in the refrigerator. Allow them to come to room temperature before serving.

  • 19


  • 3 Tbs. red wine vinegar
  • 1 Tbs. Dijon mustard
  • 1/3 cup olive oil
  • Salt and freshly ground pepper, to taste
  • 1 lb. small red potatoes
  • 1/2 lb. slender green beans, trimmed
  • 1 small head butter lettuce, leaves separated
  • 2 cups shredded or sliced roast chicken, homemade purchased
  • 3 plum tomatoes, cut into wedges
  • 1/2 cup Niçoise olives
  • 1 small red onion, thinly sliced
  • 1/4 cup slivered fresh basil

Related Recipes

Wine Pairing

This pairs well with rich, medium-bodied rosé wines from our Wine Club.


Make the vinaigrette
In a small bowl, whisk together the vinegar and mustard, then whisk in the olive oil. Season with salt and pepper. Set aside.

Cook the vegetables
In a large saucepan, combine the potatoes with water to cover and a generous pinch of salt. Bring to a boil over high heat, reduce the heat to medium and cook for 8 minutes. Add the green beans and continue to cook until the potatoes are tender when pierced with the tip of a knife and the green beans are crisp-tender, 2 to 3 minutes more. Drain the potatoes and green beans. Let cool slightly. Slice the potatoes and place in a bowl. Add the beans and 3 Tbs. of the vinaigrette and toss to coat.

Assemble the salad
Line a platter or individual plates with the lettuce leaves. Arrange the chicken, potatoes, green beans, tomatoes and olives on the lettuce. Sprinkle with the onion slices and basil. Drizzle with the remaining vinaigrette and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

    Current date/time is Tue 21 Nov 2017, 9:42 pm