Green Bean Chicken Salad with Curry Vinaigrette

Green Bean Chicken Salad with Curry Vinaigrette

Ingredients

FOR THE DRESSING
• 3 tablespoons shallot, minced
• salt, to taste
• 1 teaspoon yellow curry powder
• 1 tablespoon white wine vinegar (optional - if you are craving a little bite)
• 5 tablespoons plus 2 teaspoons olive oil, divided
FOR THE SALAD
• 1/2 pint of cherry tomatoes, halved lengthwise
• black pepper, to taste
• 2 cups waxy potatoes (Yukon Gold or fingerlings), halved lengthwise and cut into 1-inch pieces
• 2 cups tender young green beans, cut into 1 1/2-inch pieces
• 1 ear of corn, kernels cut from the cob
• 1 1/2 cups of shredded cooked chicken
• 2 tablespoons mint, torn into small pieces
• 1/2 cup crumbled feta cheese

Instructions

• In a small sauté pan, cook the shallot with a pinch of salt in 1 tablespoon of olive oil over medium-high heat until just tender, 1-2 minutes. Add the curry and cook for one minute more. Remove from heat and transfer to small bowl. Set the sauté pan aside.
• Whisk in the white wine vinegar (if you are using it) and 4 tablespoons of olive oil into the bowl with the dressing and set aside.
• In a small bowl, gently toss the cherry tomatoes with 1 teaspoon of olive oil, a pinch of salt and a few grinds of black pepper. Place the tomatoes, cut-side-down on a parchment-lined rimmed sheet pan. Roast at 275 degrees until slightly softened and lightly caramelized, about 1 1/2 hours. (Tomatoes can be prepared ahead of time and stored, covered, at room temperature.)
• Bring a medium saucepan filled with 1-2 tablespoons of water to a boil. Place a steamer basket in the pan and add the potatoes. Steam potatoes for 15 to 20 minutes until cooked through but still firm. Remove steamer basket from saucepan and set potatoes aside to cool. (Potatoes can be prepared ahead of time and stored, covered, at room temperature.)
• Bring a medium saucepan filled with generously salted water to a boil. While you wait for the water to boil, prepare an ice bath by filling a medium bowl half full of ice and covering the ice with cold water. Cook beans in until crisp-tender, about 3 minutes. Remove with a slotted spoon and transfer to the ice bath.
• When completely cool, drain, transfer to a towel and pat dry.
• Heat one teaspoon of olive oil in the pan used to cook the shallot then add the corn kernels and sauté until just tender, about 2 minutes.
• Combine all the salad ingredients with the dressing and serve!
• Will keep in an airtight container in the fridge for a couple or days. Best served warm, at room temperature or chilled! Enjoy!

Notes