Country Chicken Salad Nicoise

Serves 4 to 6

This poached-chicken salad is a variation on France's classic salad nicoise, which uses tuna. It is an excellent way to showcase fresh vegetables, since the dressing is simple enough to allow the flavors of the crisp vegetables to come through. Serve this salad on a big white platter surrounded with spears of romaine and with Parmesan Crisps spread with a spoonful of Two-Olive Spread. Begin with Chilled Herbed Cucumber Soup if the weather is warm, White Bean Soup with Tomatoes and Spinach on a chilly day.

Salad

3 cups chicken stock

2 whole chicken breasts, halved and boned

1 pound red new potatoes

1/2 pound pencil-thin asparagus, trimmed and cut on the diagonal into 1 1/2-inch lengths

Ice water, as needed

12 cherry tomatoes, halved

12 yellow teardrop tomatoes

1/2 cup Niçoise olives, rinsed and drained

2 tablespoons capers, rinsed and drained

2 tablespoons finely chopped fresh basil

Dressing

2 garlic cloves, minced

2 teaspoons Dijon mustard

1/4 cup fresh lemon juice

1 tablespoon finely chopped parsley

1/2 cup olive oil

salt and freshly ground black pepper

1 head romaine lettuce, outer dark green leaves removed

1. Prepare the salad: In a large saucepan, bring the chicken stock to a simmer over medium-high heat. There should be enough liquid to cover the chicken. Add the chicken and simmer for 12 to 15 minutes, or until just tender. Remove from the heat and let the chicken cool in the liquid. Drain and remove the skin. Shred the chicken into bite-sized pieces and place in a large mixing bowl.

2. Bring a large pot of water to a boil. Add the potatoes and cook for 20 to 30 minutes, or until tender but slightly resistant when pierced with a knife. Drain and let cool. When cool, cut into quarters and add to the chicken.

3. Meanwhile, bring another saucepan of water to a boil. Add the asparagus and cook for 2 minutes, or until just tender but still crisp. Drain and place the asparagus in ice water to cover. When cool, drain and add to the chicken and potatoes along with the tomatoes, olives, capers, and basil.

4. Prepare the dressing: In a small bowl, combine the garlic, mustard, lemon juice, and parsley. Slowly whisk in the olive oil until thoroughly incorporated. Add salt and pepper and taste for seasoning.

5. To serve, add enough of the dressing to the chicken mixture to moisten it evenly. Toss carefully to combine. Serve on a platter as directed in the recipe introduction, or arrange the romaine spears in shallow individual bowls, spoon the salad into the bowls and drizzle with more dressing, if desired. Serve at once.

Advance Preparation: Can be prepared up to 8 hours ahead through step 4, covered, and refrigerated.