This sublime Americanized version of the French classic substitutes chicken for tuna. A wonderful choice producing outstanding results. Very refreshing and healthy.

Lemon Chicken Salade Nicoise

Lemon Chicken Salade Nicoise
Recipe type: Salads and Dressings
Serves: 6
  • 1 large roasting chicken
  • 4 cloves garlic, peeled
  • 2 lemons, 1 sliced, 1 squeezed
  • 1 Cup Caesar salad dressing
  • 4 Cups trimmed green beans, steamed and cooled
  • 4 - 5 Cups quartered red potatoes, steamed and cooled
  • 1 small head romaine lettuce, washed and dried
  • 1/2 Cup pitted Kalamata olives
  • 1 Cup cherry tomatoes, halved
  1. Preheat oven to 350 degrees F. Put chicken into roasting pan, place garlic and sliced lemon into cavity and tie up legs. Tuck wings under bird. Brush with 1/4 cup Caesar salad dressing. Roast until thermometer pops up and when meat thermometer inserted into the thickest part of thigh registers 180 degrees F (approximately 2 hours). Let chicken cool 15 minutes.
  2. Skim fat off pan juices. Whisk pan juices and lemon juice into remaining 3/4 cup Caesar salad dressing.
  3. In separate bowls, toss green beans, potatoes and romaine leaves with 1/4 cup salad dressing each.
  4. To serve, carve chicken and arrange with beans, potatoes, olives and tomatoes on top of lettuce on large platter.
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