Recipes
Layered Chicken Nicoise Salad
Makes 4 servings
A party on a plate! Celebrate any occasion with this healthy salad filled with layers of vegetables, chicken, and Castello-Rosenborg® Danish Blue cheese.
Ingredients
Dressing:
- 1 garlic clove, finely chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons thinly sliced basil
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
Salad:
- 12 small cooked small red potatoes, thinly sliced
- 2 small raw zucchini, thinly sliced
- 2 cooked boneless skinless chicken breasts, thinly sliced
- 1 small red bell pepper, cut into thin rings
- 4 small roma tomatoes, thinly sliced
- ½ cup crumbled Castello-Rosenborg® Danish Blue
- 8 nicoise olives, pitted
- 1 tablespoon capers
- Mache
Cooking utensil: 3-inch round cookie cutter
Directions
1. Whisk together the garlic, mustard, basil, lemon juice, and olive oil. Set aside.
2. In separate bowls, toss together the different salad ingredients each with a tablespoon or so of the dressing.
3. Set the cookie cutter in the center of the serving plates. Alternating colors, make single layers of the vegetables inside the cookie cutter. Compress, then gently remove the cookie cutter. Sprinkle Crumbled Blue Cheese over the top. Mix the olives and capers with remaining dressing, and then spoon over the salad. Place a small bouquet of mache on top and serve right away.