From craving to table
Instructions
- 1
Preheat grill or grill pan to medium-high heat. Rub chicken breasts with 1 tablespoon olive oil, salt, and pepper.
- 2
Grill chicken for 5-6 minutes per side or until cooked through. Rest for 5 minutes, then slice thinly.
- 3
Meanwhile, place potatoes in a pot of salted water and bring to a boil. Cook for 10-12 minutes until tender. Remove with a slotted spoon and set aside.
- 4
In the same pot, add green beans and cook for 2-3 minutes until crisp-tender. Transfer to an ice bath to cool, then drain.
- 5
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 9 minutes. Transfer eggs to an ice bath, peel, and halve.
- 6
Whisk together vinaigrette ingredients: olive oil, red wine vinegar, Dijon mustard, lemon juice, garlic, salt, and pepper.
- 7
Arrange salad greens on a large platter. Top with potatoes, green beans, cherry tomatoes, olives, red onion, capers, hard-boiled eggs, and sliced chicken.
- 8
Drizzle with vinaigrette and serve immediately.