Name: Chicken Salad Niçoise
Yield: Makes 4 servings
Ingredients: 1/2 lb red potatoes; 1/2 cup green beans, cut into 2-inch lengths; 3 precooked skinless chicken breasts (1lb), cut into long, thin strips; 2 medium carrots, cut into thin strips; 1 small red bell pepper, seeded and cut into strips; 1/2 small red onion, cut into thin strips; 1/3 cup niçoise or other black olives; 2 tbsp capers; 2 tbsp chopped fresh basil, tarragon or chives; 2 hard-boiled eggs, peeled and quartered; 2 small tomatoes, cut into wedges; 2 medium cloves garlic, peeled and finely chopped; 1 tsp Dijon mustard; 2 tbsp finely chopped fresh basil; 3 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil

We traded fish for fowl for a fresh approach to the classic niçoise salad, and guess what? It's tastier than ever (and still lowfat).
Think salad means a bland bowl of greens? Not with this recipe, adapted from the revised Taste of Summer cookbook by Diane Rossen Worthington (Chronicle Books). The dish is so full of scrumptious finds, you won't miss the lettuce. You can prepare the salad ingredients and dressing in the morning and refrigerate, then combine and serve for dinner.

Recipe notes

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