Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts (butterflied and pounded 1/3 inch thin)
  • Olive oil
  • Juice of 1 lemon (divided)
  • Sea salt
  • ½ pound French green beans
  • ½ pound baby potatoes
  • 2 medium tomatoes (diced)
  • ¼ cup pitted nicoise or kalamata olives (finely chopped)
  • 2 hard boiled eggs (optional, finely chopped)
  • 5 ounces herb or mesculin salad mix
  • 1 tablespoon Dijon mustard
  • ½ teaspoon honey

Instruction

  • Heat an indoor or charcoal grill to high heat.
  • Place the chicken in a large shallow bowl or baking dish. Drizzle with 2 tablespoons olive oil, half the lemon juice, and 1 teaspoon salt. Swish and flip the chicken around until well coated in the oil and lemon mixture.
  • Grill the chicken in batches, rotating 90 degrees on each side halfway through cooking, until the chicken is cooked through and have a nice cross-hatch, about 4-5 minutes per side. Remove to a plate to cool.
  • Meanwhile, bring a large pot of salted water to boil. Blanch the string beans until al dente, about 2 minutes. Remove with tongs to a colander and rinse with cold water.
  • Return the pot of water to a boil. Cook the potatoes until fork tender, about 15 minutes, depending on the size of the potatoes. Drain and set aside.
  • In a large mixing bowl, whisk together the remaining lemon juice, Dijon, honey, and 1/2 teaspoon salt. Whisk in ¼ cup of olive oil, beginning with just a scant tablespoon until fully incorporated, then slowly adding the rest. Taste the vinaigrette and add more oil or seasoning as necessary.
  • Finely chop the beans, potatoes, and salad greens into ¼ inch pieces and add to the vinaigrette along with the tomatoes, olives, and egg, if using. Toss to combine and taste for seasoning.
  • To serve, arrange one piece of chicken on each plate and divide the salad among them.