A typical salad nicoise is made with red skinned potatoes, tuna, egg, and vegetables. I thought it might be interesting to give it more colorful twist. It you're not a fan of tuna, try out this rendition!
2 cups sweet potato, diced into about 1" cubes
1 cup fresh green beans, cut into 1" pieces
3 cups mixed salad greens
1 cup canned chickpeas, strained and rinsed
2 medium tomatoes, diced
2 hard boiled eggs sliced
2 - 6oz cans of chicken, drained (or 1.5 cups of chicken pulled off a rotisserie chicken)
1/4 cup extra virgin olive oil
1/4 cup champagne vinegar
1/8 teaspoon Dijon mustard
1. Bring a pot of water to boil. Add sweet potatoes and cook about 10-15 minutes, until tender. Add the green beans for the last 2 minutes of cooking. When done cooking, strain, douse with cold water (let it run over the vegetables in a strainer for about 10 seconds) then let sit for about 5 minutes to slightly air dry.
2. Meanwhile, whisk together olive oil, vinegar and mustard and let sit.
3. In a large bowl, place tomatoes, eggs, chick peas, chicken and when sweet potatoes and green beans are ready add them as well. Leave the salad greens out.
4. Toss the vegetable, egg and chicken mixture with the vinaigrette. Serve over the mixed greens.
ENJOY!
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