Lemon Dijon Chicken Salad Niçoise

Ingredients

1 pkg

PERDUE® HARVESTLAND® Organic Chicken Breast

1/2 tsp.

salt

1/4 tsp.

black pepper

4 cloves

garlic

lemons, juiced

2 tbsp.

mayonnaise

1 tbsp.

Dijon mustard

1/4 cup

olive oil

4 cups

shredded romaine lettuce

2 cups

green beans, cooked tender-crisp

2 cups

baby red potatoes, cooked and halved

1 cup

cherry tomatoes, halved

1/2 cup

Kalamata olives

Serving Per Recipe: 4
Amount Per Serving
Calories 414
% Daily Value*
Total Fat 17g	26%
	Saturated Fat 3g	14%
Cholesterol 80mg	27%
Sodium 578mg	24%

Serving Per Recipe: 4

Amount Per Serving

Calories 414

% Daily Value*

Total Fat 17g

26%

Saturated Fat 3g

14%

Cholesterol 80mg

27%

Sodium 578mg

24%

Total Carbs 23g	8%
	Dietary Fiber 5g	20%
	Sugars 5g
Protein 34g
Vitamin A 96%
Vitamin C 84%
Calcium 9%
Iron 17%
*Percent Daily Values are based on a 2,000 calorie diet.

Total Carbs 23g

Dietary Fiber 5g

20%

Sugars 5g

Protein 34g

Vitamin A 96%

Vitamin C 84%

Calcium 9%

Iron 17%

*Percent Daily Values are based
on a 2,000 calorie diet.

Lemon Dijon Chicken Salad Niçoise

Ingredients

1 pkg	PERDUE® HARVESTLAND® Organic Chicken Breast
1/2 tsp.	salt
1/4 tsp.	black pepper
4 cloves	garlic
3	lemons, juiced
2 tbsp.	mayonnaise
1 tbsp.	Dijon mustard
1/4 cup	olive oil
4 cups	shredded romaine lettuce
2 cups	green beans, cooked tender-crisp
2 cups	baby red potatoes, cooked and halved
1 cup	cherry tomatoes, halved
1/2 cup	Kalamata olives

Step one: Grill

Heat a lightly greased grill or grill pan to medium high heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill the chicken breasts 3 to 4 minutes on each side. While grilling, baste the chicken with the juice of one of the lemons. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 5 minutes, then slice into strips.

How to: Grilling

Step two: Whisk

On a cutting board, mash garlic cloves with the remaining 1/4 teaspoon salt to make a paste. In a bowl, whisk together the garlic, the juice of the remaining 2 lemons, mayonnaise, Dijon mustard, and remaining 1/8 teaspoon black pepper. While whisking, drizzle in the olive oil and set aside.

Step three: Toss

Lay shredded romaine on a large platter. Toss both green beans and red potatoes in 2 tablespoons of salad dressing and arrange over romaine. Arrange cherry tomatoes and Kalamata olives on the platter.