Ingredients
- 1 1/3 pounds red potatoes (3 medium potatoes, skin on, quartered)
- 4 large eggs (hard boiled, quartered)
- 8 ounces green, cut (about 1 to 1 1/2 cups cut, trimmed French green beans blanched for 1 minute)
- 1/2 to 3/4 pound boneless skinless chicken breasts (2-3 fillets, cooked on the grill)
- 250 ml grape tomatoes, cut in half (around 1 cup)
- Nicoise or Kalamata olives (about 12 or how many want to use)
- Fresh chopped dill and chives, optional
- 1 head Boston bib lettuce
- FOR DRESSING
- 1 ml fennel seeds (about 1/4 tsp)
- 1/2 teaspoon cracked black peppercorns
- 1 lemon, whole (grated zest and juice, about 1/4 cup juice)
- 1 garlic clove, chopped
- 2.5 ml capers (1/2 tsp.)
- 5 ml Dijon mustard (1 tsp.)
- Salt to taste
- 80 ml olive oil (extra virgin, 1/3 cup)
How to Make
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Step 1: Place potatoes in a small pot and cover with cold water. Transfer to stove and bring to a boil on medium setting. Reduce to low and simmer uncovered for 10-12 minutes or until fork tender. Drain and cool slightly. Transfer to a medium bowl.
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Step 2: Meanwhile, for dressing grind seeds and add remaining ingredients, except olive oil. Pulse several times to blend. Add the olive oil and pulse until creamy. Adjust seasoning if necessary.
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Step 3: Pour some of the dressing over top of warm potatoes and toss gently.
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Step 4: To serve, shred the cooked chicken with hands and add to potatoes. Add tomatoes ,quartered eggs, beans and olives. Pour over remaining dressing. Toss gently and serve, spooned in lettuce cups. Sprinkle with freshly chopped herbs.
We hope you enjoy this recipe!
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