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Market Chicken Salad

Sunnyside Cook

Dawn Dobie
Farmers market vegetables, a rotisserie chicken, and homemade vinaigrette create a beautiful salad.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 3 large Yukon Gold or red potatoes
  • 1 pound fresh green beans or variety of pole beans ends snapped off
  • 2 tablespoons chopped green onions
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon chopped capers
  • 6 cups salad greens
  • Cooked chicken shredded into pieces (I used a rotisserie chicken from the grocery store), about 3 cups
  • 1 cup cherry tomatoes halved
  • 1 tablespoon chiffonade of fresh basil leaves

Dressing

  • 2 garlic cloves minced then smashed to a paste with 1/4 teaspoon salt
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 anchovy filet finely minced
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil

Instructions
 

  • Scrub potatoes well and place in large pot, covering with cold water by 2 inches. Bring to a boil, then lower heat to medium. Cook for about 20 minutes or until a skewer poked into a potato goes in without too much resistance. Remove potatoes from water and allow to cool a bit.
  • Meanwhile, make dressing in 2 cup mason jar. Combine all ingredients and shake well.
  • When potatoes are cool enough to handle, peel and slice into 1/8 inch thick rounds. Scatter in large, shallow bowl and spoon some dressing over, enough to coat the rounds. Allow to cool at room temperature, gently tossing now and then to continue redistributing dressing. Season potatoes with salt and freshly ground black pepper.
  • Empty water from pot used for potatoes. Fill with 4 inches of cold water. Bring to a boil, add 1/2 teaspoon salt, and then add beans. Cook on high for 4 minutes. Transfer beans to bowl of iced water to shock them and stop the cooking. Drain the beans well.
  • Cover potatoes and beans separately and refrigerate until just before serving time.
  • When ready to serve, spread salad greens on large platter or in large, shallow bowl. Arrange potatoes and beans around outer rim of greens. Mound chopped chicken in center. Sprinkle chopped parsley, green onions, basil, and capers on top. Garnish with cherry tomatoes. Either drizzle desired amount of remaining vinaigrette on salad before serving or pass to guests so they can dress salads individually.

Notes

Feel free to substitute other sizes of potatoes. 8-12 small potatoes could work as well. Steamed golden beets are another good addition to this salad.