- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
-
Dressing:
- ¼ cup
- Compliments Extra-Virgin Olive Oil
- 60 mL
- 3 tbsp
- lemon juice
- 45 mL
- 1 tsp
- Compliments Natural Liquid Pure Honey
- 5 mL
- ½ tsp
- Dijon mustard
- 2 mL
- ¼ tsp
- sea salt
- 1 mL
- ¼ tsp
- black pepper
- 1 mL
- 3 tbsp
- chopped tarragon or parsley
- 45 mL
-
Salad:
- 1 pkg
- baby potatoes
- 680 g
- 1 pkg
- trimmed green beans
- 340 g
- 6
- radishes, thinly sliced
- 4
- hard-boiled eggs, halved
- ¼ cup
- thinly sliced red onion
- 60 mL
- 1
- pint grape tomatoes, halved
- 255 g
- 1 pkg
- Compliments Oven-Roasted Chicken Breast Extremely Lean Sliced Meat
- 175 g
- ¼ cup
- kalamata olives, pitted and halved
- 60 mL
Directions
Step 1
Dressing: Whisk oil with lemon juice, honey, mustard, salt and pepper in a medium bowl. Whisk in tarragon. Refrigerate until ready to use.
Step 2
Bring a pot of salted water to a boil over medium-high heat. Add potatoes. Boil for 8 mins. Add green beans. Boil until beans are tender-crisp and potatoes are fork-tender, 3 to 4 more mins. Drain and rinse under cold running water. Cut potatoes and beans in half. Refrigerate until ready to serve.
Step 3
Add beans to dressing. Toss with tongs, then arrange on a platter (or divide among four plates). Repeat dressing process with potatoes and radish. Arrange eggs, onion, tomatoes, chicken and olives on platter. Drizzle with remaining dressing.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of recipe)
- Calories:
- 410
- Fat:
- 21 g
- Saturated Fat:
- 4 g
- Carbs:
- 40 g
- Fibre:
- 8 g
- Sugar:
- 8 g
- Cholesterol:
- 200 mg
- Protein:
- 19 g
- Sodium:
- 610 mg
