| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lifetime tv, Life5 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
New potatoes; scrubbed clean |
| 1/2 |
lb |
Haricots verts; stem ends cut off |
| 2 |
lg |
Shallots; finely sliced |
|
|
Leftover roast chicken; cut into 1/2 inch |
|
|
; cubes |
| 6 |
|
Sun-dried tomatoes |
| 1 |
ts |
Dijon mustard |
| 3 |
tb |
White wine vinegar |
| 1 |
ts |
Honey |
| 1/2 |
c |
Olive oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
VINAIGRETTE
How to Prepare the Salad:
1. In a large saucepan, cover the potatoes with cold water and bring to a
boil over high heat. Reduce the heat and simmer until tender, about 15-20
minutes.
2. Drain the potatoes and cut into quarters. In a medium saucepan, bring 2
quarts of salted water to a boil over high heat.
3. Add the green beans and boil until just cooked through but still crisp,
3-4 minutes. Drain well. Place the potatoes, green beans, shallots, and
chicken into a large bowl, toss with the sun-dried tomato vinaigrette, and
season with salt and pepper.
How to Prepare the Vinaigrette:
1. Place the sun-dried tomatoes in a medium heat bowl and cover with
boiling water. Let sit for 30 minutes.
2. Remove the rehydrated tomatoes from the liquid (reserve the liquid) and
place in a blender with the mustard, vinegar, and honey; blend until
smooth.
3. With the motor running, slowly add the olive oil, drop by drop at first,
until emulsified. (If the vinaigrette is too thick, add some of the
reserved tomato liquid one teaspoon at a time to thin.)
4. Season with salt and pepper. Roasted Chicken Salad With Potatoes,
Haricots Verts, and Sun-Dried Tomato Vinaigrette
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