Category
Main Dishes
Servings
4 servings
Author:
NuWave
Ingredients
- ¼ cup red wine vinaigrette
- ¾ cup oil
- 1 teaspoon Dijon mustard
- ¼ cup red onion, small dice
- 8 ounces green beans
- 4-5 new potatoes, cubed
- 2 (8-ounce) boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper to taste
- 2 heads Boston lettuce, chopped
- 4 plum tomatoes, quartered
- 4 hard-boiled eggs, quartered
- 1 medium red onion, thinly sliced
- 1 (2.8-ounce) jar or tin anchovies, drained (optional)
- ¼ cup Niçoise, Kalamata or black olives
Dijon Vinaigrette Ingredients
Salad Ingredients
Directions
- Add all vinaigrette ingredients to large NuWave Twister cup.
- Attach flat blade to cup and pulse until emulsified. Set dressing aside.
- Add ½ inch worth of water to large pot and bring to boil on Max/Sear.
- Add salt and potatoes to water, cover pot and cook for 14-16 minutes, until tender.
- Transfer cooked potatoes to ice bath and set aside to cool.
- Add green beans to same pot of boiling water, cover and cook for 4-6 minutes, stirring occasionally, until tender.
- Transfer green beans to ice bath and set aside.
- Season chicken on both sides with salt and pepper and transfer to skillet.
- Sauté chicken on Medium-High (375°F) for 6-8 minutes per side.
- Transfer chicken to plate and slice on a bias.
- Place chopped lettuce on serving plate, season with salt and pepper and toss with prepared dressing.
- Top with chicken, green beans, potatoes, eggs, tomatoes, onion, anchovies and olives.