iVillage

French Chicken Salad with Green Beans

Bursting with bold flavors thanks to Dijon mustard, capers and chopped cornichons, this salad is wonderful served atop crisp frisee and alongside sliced hard-boiled eggs. Add some crusty bread and a glass of wine, and you've got yourself a fine meal.

Maggie Shi

Ingredients

1 cup green beans, ends trimmed		4 cups cooked chicken, diced
4 tablespoons mayonnaise		3/4 cup cornichons, drained and chopped
3 tablespoons mustard		2 tablespoons capers, drained

directions

Total: 30 min (Quick)

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1
Blanch green beans in boiling water until tender but not mushy, about 2 to 3 minutes. Immediately immerse in an ice bath to stop the cooking and preserve their color. When beans are cool, drain and cut into 1-inch pieces on the diagonal.
2
In a small bowl, combine mayo and mustard and mix well.
3
In another bowl, combine chicken with green beans, chopped cornichons and capers. Add mayo-mustard mixture and combine well. Serve over greens.

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