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Servings: 4

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 30 Minutes

Ingredients

  • ½ pound baby potatoes
  • 4 chicken breasts, butterflied and pounded 1/3 inch thin
  • 1 tablespoon Dijon mustard
  • 2 hard boiled eggs, finely chopped (optional)
  • ½ teaspoon honey
  • Juice of 1 lemon, divided
  • ¼ cup pitted nicoise or kalamata olives, finely chopped
  • Olive oil
  • 5 ounces herb or mesculin salad mix
  • Sea salt
  • ½ pound French green beans
  • 2 medium tomatoes, diced

Instructions

  1. Heat an indoor or charcoal grill to high heat
  2. Place the chicken in a large shallow bowl or baking dish
  3. Drizzle with 2 tablespoons olive oil, half the lemon juice, and 1 teaspoon salt
  4. Swish and flip the chicken around until well coated in the oil and lemon mixture
  5. Grill the chicken in batches, rotating 90 degrees on each side halfway through cooking, until the chicken is cooked through and have a nice cross-hatch, about 4-5 minutes per side
  6. Remove to a plate to cool
  7. Meanwhile, bring a large pot of salted water to boil
  8. Blanch the string beans until al dente, about 2 minutes
  9. Remove with tongs to a colander and rinse with cold water
  10. Return the pot of water to a boil
  11. Cook the potatoes until fork tender, about 15 minutes, depending on the size of the potatoes
  12. Drain and set aside
  13. In a large mixing bowl, whisk together the remaining lemon juice, Dijon, honey, and 1/2 teaspoon salt
  14. Whisk in ¼ cup of olive oil, beginning with just a scant tablespoon until fully incorporated, then slowly adding the rest
  15. Taste the vinaigrette and add more oil or seasoning as necessary
  16. Finely chop the beans, potatoes, and salad greens into ¼ inch pieces and add to the vinaigrette along with the tomatoes, olives, and egg, if using
  17. Toss to combine and taste for seasoning
  18. To serve, arrange one piece of chicken on each plate and divide the salad among them.

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