Lemon Chicken Salad Niçoise
In The Fresh Meat Case
Lemon Chicken Salad Niçoise
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 2hr 25min
Serves 6
- 538
Calories - 25g
Protein - 591mg
Sodium - 7.6g
Sat. Fat 
Ingredients
4 cloves garlic, peeled
2 lemons, 1 sliced, 1 squeezed
1 cup Caesar salad dressing
4 cups trimmed green beans, steamed and cooled
4 cups quartered red potatoes, steamed and cooled
1 small head Romaine lettuce, washed and dried
1/2 cup pitted Kalamata olives
1 cup cherry tomatoes, halved
Step 1
Preheat oven to 350°F. Put chicken into roasting pan, place garlic and sliced lemon into cavity and tie up legs. Tuck wings under bird. Brush with 1/4 cup Caesar salad dressing.
TIP
TIP: This recipe can be prepared with PERDUE® SHORT CUTS®.
Step 2
Roast until PERFECT ROAST® Thermometer pops up and when meat thermometer inserted into the thickest part of thigh registers 180°F (approximately 2 hours). Let chicken cool 15 minutes.
Step 3
Skim fat off pan juices. Whisk pan juices and lemon juice into remaining 3/4 cup Caesar salad dressing. In separate bowls, toss green beans, potatoes and romaine leaves with 1/4 cup salad dressing each.
Step 4
To serve, carve chicken and arrange with beans, potatoes, olives and tomatoes on top of lettuce on large platter.
90 MIN
