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.
|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|
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.
In a small bowl, combine mayo and mustard and mix well.
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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