This was my attempt to recreate a dish I really like at Le Diplomate, a restaurant in town. I actually think it got pretty close. A few things I changed: didn’t use frisee, added almonds and sliced rather than shaved my veggies (the fennel would have been better shaved but I fear my mandoline). Good stuff. My version top, restaurant version bottom.
For the chicken:
2 large breasts chicken (about 1.5 pounds), each sliced lengthwise (I did this while still a little frozen, getting more pieces, and pounded thin)
about 1 cup pitted green olives (I like castelvetrano)
2 tbsp capers
1/2 shallot, roughly chopped
2 garlic cloves, roughly chopped
For the salad:
Greens (I used a mix of baby greens)
1/2 bulb fennel, sliced thin
several mushrooms, sliced thin
3-4 radishes, sliced thin
1 cup grape tomatoes, halved
1 cup peas, defrosted
1/2 a package haricots verts
handful marcona almonds
For the dressing:
olive oil (I used a ratio of about 2:1 oil to combined jemon and vinegar)
1 tsp mustard
1 tsp mayonnaise
salt and pepper
Blanch green beans and whisk together dressing ingredients. Process green olives, capers, shallot and garlic in the food processor, adding olive oil until a tapanade forms.
Heat butter and oil and pan (about 1 tbsp of each). Season chicken with salt and pepper. Cook in two batches until just cooked through.
Toss salad ingredients together with dressing.
Plate by putting a big bunch of salad on one side, and two pieces chicken with tapanade on the other side of the plate.