Warm French Chicken Salad with Mustard Herb Vinaigrette
This light, easy, and refreshing salad is full of crunchy vegetables, mouth-watering roasted chicken, and a modest French influence.
Servings Prep Time
4servings 30minutes
Cook Time
45 minutes
Servings Prep Time
4servings 30minutes
Cook Time
45 minutes
Ingredients
Chicken
Mustard Herb Vinaigrette
Salad
Instructions
Chicken
  1. Blend the chicken stock, herbes de Provence, garlic, and salt in a large bowl. Add in the chicken and refrigerate for a minimum of 12 hours.
  2. Preheat oven to 450 degrees. Drain chicken and place on wire rack on a baking sheet. Roast in oven for 40-50 minutes, or until internal temperature reaches 158 degrees. Cool chicken until warm enough to handle. Pull/cut large bite sized pieces of chicken and place in bowl. Toss with vinaigrette before serving.
Mustard Herb Vinaigrette
  1. Place all of the ingredients (minus the oil and salt) in a blender and puree. Slowly drizzle in the olive oil until vinaigrette becomes emulsified. Season with salt.
Salad
  1. Toss potatoes with a little oil and season with salt. Place on baking sheet and roast for 15-20 minutes, or until soft on the inside and browning on the outside.
  2. Toss the green beans with a little oil and season with salt. Place on baking sheet and roast for 10-15 minutes, or until they start to brown.
  3. Toss the vegetables, arugula, shallots, and a little vinaigrette in a bowl. Serve with chicken on top.