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Soup Sweets Vegetarian

Chicken Salad Niçoise

Serves 8

Dressing

1 cup olive oil

1⁄4 cup fresh lemon juice

3 Tbs. chopped basil

1⁄2 tsp. thyme

2 cloves garlic, minced

1⁄2 tsp. ground pepper

2 Tbs. Dijon mustard

4 cups cooked chicken, cut into small pieces

11⁄2 lbs. small red potatoes, quartered and cooked

1 lb. green beans, trimmed, cut into 2-inch pieces and cooked just until tender

1 pint cherry tomatoes, halved

1 yellow or red bell pepper, seeded and cut into strips

1 cup niçoise olives, pitted and halved

2 Tbs. capers, rinsed and drained

2 bunches watercress or arugula leaves

salt and pepper

2 cups mixed greens

In a small bowl whisk dressing ingredients until well blended. In a large bowl combine chicken with potatoes, green beans, tomatoes, peppers, olives, capers and watercress. Toss with most of dressing and taste for salt and pepper.

Toss greens with remaining dressing. Line platter with dressed greens and top with chicken salad.