Chicken Salad Niçoise the Editors of Publications International, Ltd.
Chicken Salad Niçoise
Makes 6 servings
|1||pound chicken tenders|
|1/2||cup red onion wedges (about 1 small)|
|Fresh spinach leaves (optional)|
|2||cups whole green beans, cooked and chilled|
|2||cups cubed red potatoes, cooked and chilled|
|2||cups halved cherry tomatoes|
|1||can (15-1/2 ounces) Great Northern beans, rinsed and drained|
|Herb and Mustard Dressing|
- Spray medium nonstick skillet with nonstick cooking spray; heat over medium heat until hot. Add chicken; cook and stir 7 to 10 minutes or until chicken is browned and no longer pink in center. Cool slightly; refrigerate until chilled.
- Spray small nonstick skillet with cooking spray; heat over medium heat until hot. Add onion; cook and stir over low heat about 15 minutes or until onion is caramelized. Cool to room temperature.
- Place spinach, if desired, on plates. Top with chicken, onion, green beans, potatoes, tomatoes and Great Northern beans. Drizzle with Herb and Mustard Dressing. Serve immediately.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||16 %|
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