It is not surprising that a great number of us reach for the latest slimming fashion and put our hopes into making it work. Regardless of our efforts, in most cases we’re disappointed with the final results, and our dream of having a fantastic physique starts feeling like a difficult chore.
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper
- ¾ teaspoon salt
- 1 pound fingerling potatoes, scrubbed and cut into
- ¼-inch-thick slices
- ½ pound haricots verts, trimmed
- 1 pound thin-sliced chicken breast cutlets
- 1 teaspoon dried oregano
- ½ fennel bulb, trimmed and thinly sliced
- ½ cup grape or cherry tomatoes, halved
- ½ red onion, thinly sliced
- 6 Kalamata olives, pitted and coarsely chopped
- To make the dressing, combine the vinegar, oil, tarragon, mustard, pepper, and ¼ teaspoon of the salt in a small bowl; set aside.
- Place the potatoes and enough water to cover in a large saucepan; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes. Using a slotted spoon, transfer the potatoes (reserving the water in the pot) to a large bowl.
- Add the beans to the boiling water in the pot and cook until crisp-tender, about 4 minutes. Drain the beans and rinse under cold running water, then drain on layers of paper towels. Add the beans to the potatoes.
- Sprinkle the chicken with the oregano and the remaining ½ teaspoon salt. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side. Transfer the chicken to a cutting board; let rest about 5 minutes. Cut the chicken, on the diagonal, into ¼-inch-thick slices.
- Add the chicken, fennel, tomatoes, onion, and olives to the potato mixture. Add the dressing and toss gently to coat.