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Roasted Chicken Salad With Potatoes, Haricots Verts, And

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Life5, Lifetime tv	4	Servings

INGREDIENTS

1	lb	New potatoes, scrubbed clean
1/2	lb	Haricots verts, stem ends
		cut off
2		Shallots, finely sliced
		Leftover roast chicken, cut
		into 1/2 inch
		cubes
6		Sun-dried tomatoes
1	t	Dijon mustard
3	T	White wine vinegar
1	t	Honey
1/2	c	Olive oil
		Salt and pepper, to taste

INSTRUCTIONS

How to Prepare the Salad:  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. Drain the potatoes and cut
into quarters. In a medium  saucepan, bring 2 quarts of salted water to
a boil over high heat.  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:  Place the sun-dried tomatoes in a medium heat
bowl and cover with  boiling water. Let sit for 30 minutes. Remove the
rehydrated tomatoes  from the liquid (reserve the liquid) and place in
a blender with the  mustard, vinegar, and honey; blend until smooth.
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.) Season
with  salt and pepper. Roasted Chicken Salad With Potatoes, Haricots
Verts,  and Sun-Dried Tomato Vinaigrette  Â© 1997 Lifetime
Entertainment Services. All rights reserved.  MC formatted using MC
Buster by Barb at PK  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 308 Calories From Fat: 243 Total Fat: 27.6g Cholesterol: 0mg Sodium: 232.2mg Potassium: 248mg Carbohydrates: 16.6g Fiber: 2g Sugar: 4.4g Protein: 2.2g