We traded fish for fowl for a fresh approach to the classic niçoise salad, and guess what? It's tastier than ever (and still lowfat).

　　Think salad means a bland bowl of greens? Not with this recipe, adapted from the revised Taste of Summer cookbook by Diane Rossen Worthington (Chronicle Books). The dish is so full of scrumptious finds, you won't miss the lettuce. You can prepare the salad ingredients and dressing in the morning and refrigerate, then combine and serve for dinner.

Ingredients

　　1/2 lb red potatoes

　　1/2 cup green beans, cut into 2-inch lengths

　　3 precooked skinless chicken breasts (1lb), cut into long, thin strips

　　2 medium carrots, cut into thin strips

　　1 small red bell pepper, seeded and cut into strips

　　1/2 small red onion, cut into thin strips

　　1/3 cup niçoise or other black olives

　　2 tbsp capers

　　2 tbsp chopped fresh basil, tarragon or chives

　　2 hard-boiled eggs, peeled and quartered

　　2 small tomatoes, cut into wedges

Dressing

　　1 tsp Dijon mustard

　　2 tbsp finely chopped fresh basil

　　3 tbsp fresh lemon juice

　　2 tbsp extra-virgin olive oil

　　Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.

Nutrition Per Serving

　　13 g fat

　　208% vitamin A

　　109% vitamin C

　　19% iron

　　6% calcium

　　#### Nutritional analysis provided by Self