Provencal Chicken- And- Vegetable Main Dish Salad
"The French call this type of salad "composed" to differentiate it from a tossed salad. The appeal of the dish is obvious. From already-cooked ingredients and staple condiments, you can create a colorful masterpiece...."
INGREDIENTS
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Breaded Dijon Chicken Breasts
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olive oil
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3 cups dried bread crumbs
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2 teaspoons herbes de Province
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2 teaspoons paprika
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4 1/2 pounds boneless, skinless chicken breast halves
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1/2 cup dijon mustard
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Provencal Chicken-And-Vegetable Main Dish Salad
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1/2 bag (8 ounces) pretrimmed green beans (2 cups)
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1 bag (5 ounces) spring salad mix
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4 Breaded Dijon Chicken Breasts (above), thinly sliced
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1/2 cup drained presliced roasted red bell peppers
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3 pre-hard-cooked eggs, sliced
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1 bunch scallions, white and light green parts, sliced (1/3 cup)
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3/4 cup French vinaigrette salad dressing
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