Chicken Salad Nicoise

• 2 cloves garlic, crushed
• 2 tsp (10 ml) Dijon mustard
• 1/4 cup (50 ml) fresh lemon juice
• 1/2 cup (125 ml) olive oil
• Salt and pepper
• 2 cups (500 ml) shredded cooked chicken
• 2 cups (500 ml) cooked green beans, cut into 2 inch (5 cm) lengths
• 6 small new potatoes, cooked and sliced
• 1 small red bell pepper, cut into strips
• 1 small red onion, thinly sliced
• 2 cups (500 ml) sliced celery
• 3/4 cup (175 ml) black olives
• Romaine lettuce, torn into bite sized pieces
• 3 hard cooked eggs, quartered
• 4 tomatoes, cut into wedges

1. Garlic Dressing: In a small bowl, whisk together garlic, mustard and lemon juice.
2. Gradually whisk in oil.
3. Season to taste with salt and pepper.
4. Set aside.
5. In a large bowl, combine chicken, beans, potatoes, red pepper, onion, celery and olives.
6. Pour dressing over chicken mixture and gently toss to coat.
7. Line a shallow salad bowl with lettuce and spoon salad on top.
8. Garnish with eggs and tomatoes.
9. From Rose Murray: Quick Chicken

garlic, mustard, lemon juice, olive oil, salt, chicken, green beans, new potatoes, red bell pepper, red onion, celery, black olives, romaine lettuce, eggs, tomatoes

Taken from www.cookstr.com/recipes/chicken-salad-niccediloise (may not work)