Salade Niçoise with Grilled Chicken

Ingredients

• 1 tablespoon anchovy paste 
• 8  cherry tomatoes halved
• 2 tablespoons dijon mustard divided
• 0.5 teaspoon tarragon dried
• 0.3 cup cooking wine dry white
• 3  garlic cloves minced
• 2 cups cut green beans (2-inch) ()
• 1 tablespoon green onions chopped
• 2 tablespoons olive oil 
• 3 cups potatoes red thinly sliced
• 0.3 cup shallots divided minced
• 16 ounce skinned 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• broiler pan

Directions

1. Steam potatoes, covered, 15 minutes or until tender; cool slightly.
2. Combine potatoes and wine in a bowl; stir gently to coat. Steam green beans, covered, 6 minutes or until crisp-tender. Rinse under cold water; drain.
3. Combine 2 tablespoons shallots, 1 tablespoon Dijon mustard, and tarragon in a bowl.
4. Add chicken, tossing well to coat.
5. Place chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Cool slightly; slice into 1/2-inch strips.
6. Combine 2 tablespoons shallots, 1 tablespoon Dijon mustard, vinegar, oil, anchovy paste, and garlic in large bowl.
7. Add potatoes and green beans; toss gently.
8. Spoon 1 1/4 cups potato mixture onto each of 4 plates; top each portion with one-fourth of chicken strips. Arrange the tomatoes on each salad, and sprinkle with green onions.