Roasted chicken and basil salad

10 servings

Ingredients:

• 1/4 cup red wind vinegar
• 1 teaspoon Dijon mustard
• Salt
• 6 tablespoons extra-virgin olive oil
• 6 tablespoons chicken broth
• 1/2 cup chopped fresh basil leaves
• 1 pound tender green beans, ends cut off on diagonal
• 1/2 pound Grueyère cheese, cut into strips 1/4 by 2 inches
• 2 3-pound roast chickens, skin removed, meat cut into strips 1/2 by 2 inches (see shopping note)
• Freshly ground black pepper
• 6 medium tomatoes, cut into 1/2-inch-thick-wedges
• 1 large head Boston lettuce, cleaned and dried

Combine vinegar, mustard and 1 teaspoon salt into a mixing bowl. Whisk in oil and broth, then stir in basil. Set aside.

Bring 2 quarts water to a boil and add 1 tablespoon salt and beans. Cook until beans are just tender, 4 to 5 minutes for tiny young beans and 8 to 10 minutes or more for large beans. Place in a colander and refresh under cold running water to stop cooking and set color. Pat beans dry.

Combine beans, cheese and chicken in a large bowl and mix with 2/3 cup dressing. Taste and season with salt and pepper, if needed. (Salad can be prepared 1 hour ahead; cover and refrigerate. Bring to room temperature 30 minutes before continuing.)

Toss tomatoes with remaining dressing. Taste and season with salt and pepper, if needed.

Arrange lettuce leaves on a large serving plate. Mound chicken mixture in center. Arrange tomatoes around salad. Serve immediately.

Many supermarkets offer a variety of roast chickens, with seasonings ranging from honey mustard to Cajun spices. For this recipe, a plain roast chicken or one that is flavored with lemon is best