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Chicken Salad Nicoise

4 boneless, skinless chicken breasts
1 Tbsp. The Spice Hunter Chef’s Shake
6 cups mixed greens, torn
2/3 cup Nicoise olives
2/3 cup red bell pepper, seeded, cut into thin strips
1 lb. fresh green beans, cooked
1 lb. small new potatoes, boiled
2-3 Tbsp. balsamic vinegar
1 Tbsp. fresh lemon juice grated zest of½ lemon
1 Tbsp. Dijon mustard
1 Tbsp. finely minced shallots, scallions or chives
1 tsp. The Spice Hunter Chef’s Shake
½ cup olive oil
freshly ground black pepper, to taste

Preheat oven to 450°F. Brush both sides of the chicken with mustard. Season with Chef's Shake on both sides. place in a baking dish and cook for 15-17 minutes, until tender. Keep warm while preparing dressing. In a pint jar, mix balsamic vinegar, lemon juice, lemon zest, mustard, shallots, Chef's Shake, olive oil and several grindings of pepper. On 4 dinner plates, assemble the salads: Make a bed of greens in the center of each plate. Divide the green beans, new potatoes, red bell pepper, and Nicoise olives on each plate. Slice chicken in thin strips and place 1 breast on each plate. Spoon on dressing and serve as soon as possible.