French Dijon Chicken Salad with Green Beans

Name: French Dijon Chicken Salad with Green Beans
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, at room temperature; 1 lb (450 g) waxy potatoes (such as Yukon Gold or red potato), left unpeeled; 8 oz (225 g) fresh green beans, trimmed, halved lengthwise; 4 large eggs, at room temperature; 2 tbsp (30 g) Dijon mustard; 1½ tbsp (22 ml) red wine vinegar; 1 (25 g) shallot, finely minced; ½ cup (120 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (3 g) fresh tarragon leaves, finely chopped (optional)

From the MyKitchenBank Kitchen

A composed French salad featuring poached chicken breast, creamy potatoes, tender green beans, and hard-boiled eggs tossed in a sharp Dijon vinaigrette. The components are cooked separately to maintain their distinct textures, then gently combined for a restaurant-quality salad that's perfect for lunch or a light dinner. The mustard-forward dressing brings brightness and depth to every element.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 main-course servings

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Steps

Before you start

Bring a large pot of salted water to a boil for cooking the chicken and vegetables
Have a separate bowl of ice water ready to shock the green beans
Gather all ingredients and equipment before you begin

1
Poach the chickenOven 165°F / 75°C
- Bring a large pot of salted water (about 6 quarts / 5.7 L) to a boil over high heat.
- Gently lower the chicken breasts into the water—they should be fully submerged.
- Return the water to a bare simmer (tiny bubbles breaking the surface, not a rolling boil), then reduce heat to medium-low.
- Poach uncovered for 12–15 minutes, until the chicken is opaque throughout and registers 165°F (74°C) at the thickest part.
- Remove with a slotted spoon and set aside on a cutting board to cool slightly.
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Ready when: Internal temperature reaches 165°F (74°C)
Tip: Keep the poaching water at a gentle simmer—vigorous boiling will tear the meat apart. Save the cooking liquid if you wish to use it as a light broth base.
2
Cook the potatoes and green beans
- Using the same pot of poaching liquid (or fresh boiling salted water), add the unpeeled potatoes and return to a boil.
- Cook for 10–12 minutes until just tender when pierced with a fork.
- In the final 3 minutes of cooking, add the green bean halves.
- Drain both vegetables together in a colander, then immediately transfer the green beans to a bowl of ice water to stop the cooking and preserve their color and crispness.
- Let the potatoes cool slightly, then peel and cut them into ½-inch (1.25 cm) chunks.
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Ready when: Potatoes are tender when pierced; green beans are bright green and still firm
Tip: The ice bath is essential—it halts cooking so the green beans don't turn drab and mushy.
3
Hard-boil the eggs
- While the vegetables cook, place the eggs in a medium saucepan and cover with cold water by about 1 inch (2.5 cm).
- Bring to a boil over high heat, then remove from heat, cover with a lid, and let sit for 10 minutes.
- Transfer the eggs to the ice water bowl (or a separate one if you prefer) and let cool for at least 5 minutes.
- Peel gently under cool running water, then cut each egg into quarters.
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Ready when: Yolk is set and creamy, not runny or chalky
Tip: The ice water bath prevents the gray ring from forming around the yolk and makes peeling easier.
4
Prepare the vinaigrette
- In a small bowl, whisk together the Dijon mustard, red wine vinegar, and minced shallot.
- Let sit for 2 minutes to allow the shallot to soften.
- Slowly whisk in the olive oil until the dressing is emulsified and smooth.
- Season to taste with salt and pepper.
- If using fresh tarragon, stir it in now.
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Ready when: Dressing is smooth, emulsified, and well-seasoned
Tip: Whisking the vinegar and mustard before adding oil helps the dressing emulsify properly. If it looks separated, whisk in a teaspoon of water to bring it back together.
5
Shred the cooled chicken
- Once the poached chicken has cooled enough to handle comfortably, tear or cut it into bite-sized shreds or chunks (roughly ½-inch / 1.25 cm pieces).
- Discard any fat or sinew.
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Ready when: Chicken is shredded into bite-sized pieces
Tip: Tearing the chicken by hand along the grain gives a more rustic, appealing texture than precise cutting.
6
Drain and dress the green beans
- Remove the green beans from the ice water and pat them dry with paper towels.
- Transfer to a large mixing bowl and drizzle with about 3 tablespoons (45 ml) of the vinaigrette.
- Toss gently to coat and season with a pinch of salt and pepper.
- Set aside.
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Ready when: Green beans are lightly coated with dressing
Tip: Dressing the green beans while they're still slightly warm helps them absorb the flavors better.
7
Assemble the salad
- Add the potato chunks and shredded chicken to the bowl with the green beans.
- Gently fold in the egg quarters, trying to keep them intact.
- Drizzle the remaining vinaigrette over the salad and toss very gently with a large spoon or your hands until everything is lightly coated and combined.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: All components are gently combined and evenly dressed
Tip: Fold gently rather than toss vigorously to keep the egg pieces whole and prevent the potatoes from breaking down into mush.
8
Rest and serve
- Transfer the salad to a serving platter or individual plates.
- Let it rest at room temperature for 5 minutes so the flavors can meld.
- Serve while still slightly warm or at room temperature, drizzling any extra dressing from the bowl over the top if desired.
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Ready when: Salad is ready to serve
Tip: This salad is best served slightly warm or at room temperature—cold straight from the fridge will mute the flavors.

Good to know

Tips

For a lighter meal, serve the salad on a bed of tender greens such as butter lettuce or frisée, which adds freshness without competing with the Dijon dressing.
If you prefer a creamier salad, whisk a tablespoon of crème fraîche or sour cream into the vinaigrette after emulsifying the oil.
The key to this salad's success is cooking each component separately and to the right doneness—each ingredient should retain its own distinct texture and flavor.
Make sure your green beans are truly crisp; if they're mushy from cooking too long, they'll drag down the entire salad.

Make ahead

You can prepare each component separately up to 2 days ahead: poach and shred the chicken (store covered in the fridge), cook and chunk the potatoes (store in an airtight container), cook and chill the green beans (store in a separate container), and hard-boil the eggs (peel and store in the fridge). Make the vinaigrette up to 3 days ahead. Assemble the salad no more than 2 hours before serving to keep it fresh.

Storage & reheating

Store assembled salad covered in the refrigerator for up to 1 day; the flavors are best consumed within a few hours. The individual cooked components will keep separately for up to 3 days refrigerated. This salad does not freeze well due to the texture changes in the vegetables and eggs.

Substitutions

fresh tarragon leaves → fresh chervil or flat-leaf parsley. Tarragon adds a subtle anise note, but parsley or chervil will work if you prefer a cleaner herb flavor.
waxy potatoes (such as Yukon Gold or red potato) → new potatoes or fingerling potatoes. These hold their shape better than starchy potatoes and won't break apart when tossed.
red wine vinegar → white wine vinegar or sherry vinegar. White wine vinegar is milder and more delicate; sherry vinegar adds deeper complexity.
Dijon mustard → whole-grain Dijon or spicy brown mustard. These add more texture and heat; use the same amount for a bolder vinaigrette.