Chicken Salad Nicoise (Mediterranean French Recipe)

For Dressing:
Two 6-ounce jars marinated artichoke hearts
2 tablespoons balsamic vinegar
1 tablespoon drained capers
1 tablespoon anchovy paste
1 tablespoon Dijon-style mustard
4 cloves garlic, minced
1/2 teaspoon Herbes de Provence

For Salad:
12 ounces boneless, skinless chicken breast halves
Spinach or Romaine leaves
8 tiny new potatoes, cooked and quartered
2 medium tomatoes, cut into wedges
1 medium green and/or red sweet pepper, cut into strips
2 hard-cooked eggs, sliced
1 fresh fennel bulb, sliced
1/4 cup Niçoise or Kalamata olives" olives or pitted ripe olives" olives

FOR DRESSING:
Drain artichokes, reserving liquid. In a screwtop jar combine the reserved artichoke liquid, vinegar, capers, anchovy paste, mustard, garlic, and herbes de Provence. Shake well.

FOR SALAD:
In a large plastic bag combine chicken breast halves and 1/4 cup of the salad dressing. (Cover and chill remaining salad dressing till serving time.) Seal bag and turn to coat chicken with dressing. Marinate in the refrigerator for 8-24 hours. Drain marinade from chicken; discard marinade.

Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 5-6 inches from the heat for 6-8 minutes per side, or till tender and no pink remains. Cool slightly, then slice each chicken breast diagonally. Line a large serving platter with spinach or romaine leaves. Arrange the chicken, artichokes, potatoes, tomatoes, pepper strips, eggs, fennel, and olives on platter. Drizzle all ingredients with remaining salad dressing.

Makes 4 servings