Recipe - Roasted Chicken Salad With Potatoes Haricots Verts And S

1 pound New potatoes; scrubbed clean
One half pound Haricots verts; stem ends
cut off
2 lg Shallots; finely cut or sliced up
Leftover roast chicken; cut
into One half inch
; cubes

VINAIGRETTE
6 Sundried tomatoes
1 teaspoon Dijon mustard
3 tablespoon White wine vinegar
1 teaspoon Honey
One half cup Olive oil
Salt and pepper; to taste

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 1520
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,
34 minutes. Drain well. Place the potatoes, green beans, shallots, and
chicken into a large bowl, toss with the sundried tomato vinaigrette, and
season with salt and pepper.

How to Prepare the Vinaigrette:

1. Place the sundried 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 SunDried Tomato Vinaigrette

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.