Ingredients

For Dressing: Two 6-ounce jars marinated artichoke hearts 2 tablespoons balsamic vinegar 1 tablespoon drained capers 1 tablespoon anchovy paste 1 tablespoon Dijon-style mustard 4 cloves garlic, minced 1/2 teaspoon herbes de provence For Salad: 12 ounces boneless, skinless chicken breast halves spinach or Romaine leaves 8 tiny new potatoes, cooked and quartered 2 medium tomatoes, cut into wedges 1 medium green and/or red sweet pepper, cut into strips 2 hard-cooked eggs, sliced 1 fresh fennel bulb, sliced 1/4 cup Niçoise or Kalamata olives or pitted ripe olives  

Description

Chicken Salad Nicoise, Recipe

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