RECIPE OF THE WEEK: Chicken Salad Niçoise

A quick and easy salad can be the perfect ending to a long summer's day. Delicious and light, there's not much fuss that goes into preparing salad, and making one typically does not require turning on the oven, which is ideal when the weather is steamy.

With already-cooked chicken and a dressing that can be made up to one day ahead, this Chicken Salad Niçoise is easy to assemble. Suggested pairings include a chilled soup, like Gazpacho, crusty bread, and a light dessert of fresh fruit topped with vanilla yogurt. Try this recipe courtesy of 125 Best Chicken Recipes (Robert Rose) by Rose Murray. This recipe serves six.

INGREDIENTS:

Garlic dressing:

2 cloves garlic, crushed

2 teaspoons Dijon mustard

1/4 cup olive oil

Salt and pepper

Salad:

2 cups shredded cooked chicken

2 cups cooked green beans, cut into 2-inch lengths

6 small new potatoes, cooked/sliced

1 small red bell pepper, cut into strips

1 small red onion, thinly sliced

2 cups sliced celery

3/4 cup black olives

Romaine lettuce, torn into bite-sized pieces

3 hard-cooked eggs, quartered

4 tomatoes, cut into wedges

DIRECTIONS:

1. Garlic dressing: In a small bowl, whisk together garlic, mustard, and lemon juice. Gradually whisk in oil. Season to taste with salt and pepper. Set aside.

2. combine chicken, beans, potatoes, red pepper, onion, celery, and olives in a large bowl.

3. Pour dressing over chicken mixture and gently toss to coat. Line a shallow salad bowl with lettuce and spoon salad on top. Garnish with eggs and tomatoes.