Name: Chicken Salad with Haricots Verts
Yield: 4 Servings
Ingredients: 1 tablespoon fennel seeds; 1 tablespoon herbes de Provence; 1 tablespoon kosher salt, plus more; 1 3½–4-lb. chicken, patted dry; 1 pound small waxy potatoes (about 12); 8 oz. haricots verts, trimmed; 1 medium shallot, very finely chopped; ½ garlic clove, finely grated; 2 tablespoons Sherry vinegar or red wine vinegar; 1 tablespoon Dijon mustard; ¾ teaspoon chopped fresh thyme; ½ teaspoon sugar; ⅓ cup olive oil; Freshly ground black pepper; 2 radishes, trimmed, thinly sliced; 6 cups torn mixed tender salad greens (such as butter lettuce, endive, and/or watercress ); A spice mill or mortar and pestle

Image may contain Plant Food Meal Dish Seasoning and Produce

Peden + Munk

Does the world need another chicken salad? Yep. This mayo-free one, with herby roasted (not poached) chicken and a mustardy dressing will convince you.

Recipe notes