Chicken Nicoise Salad

• 2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh tarragon
• 1 12 tablespoons minced shallots
• 1 12 tablespoons Dijon mustard
• 1 teaspoon anchovy paste
• 12 teaspoon honey
• 13 cup olive oil
• salt
• black pepper
• 1 12 lbs small red potatoes
• 4 eggs
• 4 ounces fresh green beans, trimmed
• 2 boneless skinless chicken breasts, seasoned with salt and black pepper
• 1 tablespoon olive oil
• 2 cups halved grape tomatoes
• 12 cup pitted halved kalamata olives or 12 cup nicoise olive

1. Whisk together the lemon juice, tarragon, shallots, Dijon, anchovy paste, and honey in a small bowl.
2. Slowly whisk in 1/3 cup oil; season with salt and pepper.
3. Boil potatoes and eggs in a pot of salted water for 10 minutes.
4. Add green beans; cook 3-5 minutes more.
5. Plunge potatoes, eggs, and beans into ice water to cool; drain.
6. Slice potatoes 1/4-inch thick; peel and cut eggs into wedges.
7. Saute chicken in 1 tablespoon olive oil over med-high heat until cooked through, about 8 minutes.
8. Cut chicken into 1/4-inch thick slices.
9. Combine potatoes, green beans, chicken, tomatoes, and olives in a large bowl.
10. Drizzle with vinaigrette; gently toss to coat.
11. Divide salad among 4 plates; garnish with egg wedges.

lemon juice, tarragon, shallots, mustard, anchovy paste, honey, olive oil, salt, black pepper, red potatoes, eggs, green beans, chicken breasts, olive oil, halved grape tomatoes, olives

Taken from www.food.com/recipe/chicken-nicoise-salad-476469 (may not work)