Delicious Provençal Chicken Salad Bowl Recipe
Provençal Chicken Salad Bowl
Provençal Chicken Salad Bowl
Ingredients
- 12 ounces of baby red potatoes, cut in half or quartered if they are large
- Coarse kosher salt
- 12 ounces of haricots verts, trimmed
- 2 large eggs
- Freshly cracked black pepper
- 1 pint of cherry tomatoes, halved
- 1 shallot, minced
- 2 tablespoons of red wine vinegar
- 3 teaspoons of Dijon mustard
- 4 teaspoons of finely chopped fresh tarragon
- 3 tablespoons of extra-virgin olive oil
- 2 tablespoons of mayonnaise
- 2 generous cups of shredded rotisserie chicken (approximately from 1/2 chicken)
Instructions
Step 1
To start off your Provençal Chicken Salad Bowl, grab a large saucepan and place your diced potatoes inside. Fill the pot with cold water, making sure the water covers the potatoes by about 2 inches. Don’t forget to sprinkle in a generous pinch of salt—this will help season the potatoes as they cook. Now, bring the water to a rolling boil over medium-high heat. Once it’s boiling, reduce the heat to a gentle simmer and let the potatoes cook for about 8 minutes, or until they’re fork-tender. In the last 4 minutes of cooking, add in the haricots verts, so they cook just right without losing their beautiful crunch. When everything is done, drain the potatoes and green beans, and get ready for the next step!
Step 2
While you're prepping your salad ingredients, let’s get those eggs ready! Start by filling a small saucepan with enough water to cover the eggs completely. Bring the water to a rolling boil over medium-high heat. Once boiling, gently lower the eggs into the water using a spoon to prevent them from cracking. Reduce the heat to a simmer and let the eggs cook for about 8 minutes. When that timer dings, carefully drain the hot water and immediately run cold water over the eggs to stop the cooking process. This will also make them easier to peel. Once they’re cool enough to handle, peel the shells away, being gentle to keep the whites intact. Cut each egg into quarters and sprinkle a little salt and pepper over the pieces to enhance their flavor. Now, those beautifully cooked eggs are ready to join your salad bowl!
Step 3
While the chicken is cooling, grab a small bowl and add your chopped tomatoes. Sprinkle them generously with salt and pepper, tossing gently to coat. Set this aside to let the flavors mingle. Next, in a medium bowl, whisk together the minced shallot, vinegar, 2 teaspoons of mustard, tarragon, and 1/2 teaspoon of salt. Add a few grinds of black pepper for a nice kick. Once everything is well combined, slowly drizzle in 2 tablespoons of olive oil while whisking continuously. This will help emulsify your dressing, creating a smooth and creamy texture. Now, take 2 tablespoons of this dressing and transfer it to another medium bowl; set it aside for later. In the bowl with the remaining dressing, mix in the mayonnaise and the last teaspoon of mustard until well blended. Finally, add in the cooled chicken and toss everything together until the chicken is thoroughly coated in that delicious dressing. You’re creating a beautiful, flavorful base for your salad bowl!
Step 4
Start by gathering any juices that have pooled with the tomatoes and whisk them into the reserved dressing. Add the last tablespoon of olive oil to the mix for a bit of extra richness. Next, while the potatoes and haricots verts are still warm, gently add them to the dressing. Toss everything together until the vegetables are well-coated, and don’t forget to sprinkle in a little salt and pepper to taste. Now, it’s time to bring it all together. Divide the warm potato and green bean mixture among four shallow bowls, then top each bowl with the juicy tomatoes, sliced eggs, and a generous scoop of the chicken salad. Enjoy the colorful, fresh medley!
Nutrition Information
My Tip
For perfectly tender potatoes, start them in cold water and add a generous pinch of kosher salt before bringing to a boil. This helps season the potatoes evenly as they cook, enhancing their flavor in your Provençal Chicken Salad Bowl.
Leftovers
To store your Provençal Chicken Salad Bowl, place it in a glass container with a tight-fitting lid to keep the flavors fresh. It’ll stay good in the fridge for up to three days. When you’re ready to enjoy it again, gently reheat it in the microwave, covered, for about 1-2 minutes, or until warmed through, to keep the potatoes and green beans tender.
Make It Your Own
For a delightful twist, swap the baby red potatoes for roasted sweet potatoes for a touch of sweetness and a beautiful color contrast. This change not only adds a lovely flavor but also brings in extra nutrients!
