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Salade Nicoise Poulet

Servings: 8

Ingredients

  • 8 Grilled Marked Breast Filets
  • 8 c. Boston lettuce leaves — washed and dried
  • 6 hard boiled eggs — quartered
  • 2 lbs. whole green beans — lightly steamed
  • 16 small purple potatoes — unpeeled, steamed and sliced
  • 3/4 c. Black olives — pitted
  • 6 medium tomatoes — quarted
  • 1 c. olive oil and herb vinaigrette
  • 1/2 c. Fresh Tarragon and Chives — minced

Instructions

  1. For each individual serving: In a large, shallow bowl, lightly toss 1 cup of lettuce with 1 T. of vinaigrette. Arrange lettuce to edges of bowl.
  2. Cut 1 PERDUE breast filet in ½ on the diagonal and place, slightly overlapping, onto lettuce. Along side the chicken and continuing in sections around the bowl, place 3 quartered hard-boiled eggs, 4 oz. of steamed green beans, 2 steamed and sliced potatoes, ½ oz. black olives and 3 quartered tomatoes.
  3. Drizzle each completed salad with an additional 1 T. of vinaigrette and sprinkle with minced, fresh tarragon and chives.