Chicken Niçoise Salad with Tarragon-Olive Vinaigrette

Instructions

1. In a large saucepan over high heat, bring salted water to a boil. Add potatoes and cook until tender, about 8 minutes, adding green beans during the last 2 minutes of cooking time. Drain and rinse under cold running water until cool. Set aside.
2. Spray a ridged grill pan with nonstick spray and set over medium-high heat until hot.
3. Sprinkle chicken with 1⁄2 tsp salt and 1⁄4 tsp pepper; add to grill pan. Grill chicken, turning occasionally, until cooked through, about 10 minutes. Transfer to a cutting board and cut into slices.
4. Meanwhile, to make vinaigrette: In a small bowl, whisk vinegar, oil, mustard, 1⁄8 tsp black pepper, and 11⁄2 tbsp water. Stir in olives, shallot, and tarragon. Set aside.
5. Cut potatoes in half lengthwise. In a large bowl, toss potatoes, green beans, and 2 tbsp vinaigrette until coated.
6. Among 4 plates, evenly divide mixed greens. Arrange potatoes, green beans, tomatoes, eggs, and onion on greens. Top with chicken slices. Drizzle with remaining vinaigrette.
7. Serving size: about 3 cups salad, 1 chicken breast, and 2 tbsp vinaigrette