Serves 4

In this classic salad from the south of France, chicken breasts are the main component in place of more traditional canned tuna. Grill or roast them on the bone for the best texture, then pull off the meat in large pieces and slice them. Mixed cherry tomatoes, thinly sliced Yukon Gold creamer potatoes (the ones about the size of golf balls), green beans, hard-cooked eggs, capers, and olives round out the dish. Each is tossed with some vinaigrette before assembling.

DRESSING

¼ cup white wine vinegar

Salt and pepper, to taste

1 heaping teaspoon Dijon mustard

½ cup olive oil

1. In a bowl, whisk the vinegar, salt, pepper, and mustard.

2. Gradually whisk in the olive oil until the dressing emulsifies. Taste for seasoning and add more salt, if you like.

SALAD

2 large chicken breasts on the bone

Olive oil (for sprinkling)

Salt and pepper, to taste

1 pound green beans, trimmed

8 small Yukon Gold potatoes

White wine vinegar (for sprinkling)

4 scallions, trimmed and thinly sliced

3 tablespoons chopped fresh parsley

1 pint mixed cherry tomatoes, halved, quartered, or sliced

½ bunch fresh oregano, leaves chopped

4 eggs

½ cup Nicoise or other olives

3 tablespoons capers, drained

1. Light the grill or set the oven at 500 degrees.

2. Sprinkle the chicken skin with olive oil, salt, and pepper. Grill the breasts for 25 minutes over medium-hot coals or roast the breasts for 25 minutes in the oven, or until a meat thermometer registers 160 degrees. Cool to room temperature. Remove the meat from the bones in large pieces. Slice them and transfer to a plate. Spoon 2 tablespoons of the dressing onto the meat.

3. Bring a saucepan fitted with a steamer insert and several inches of water to a boil. Add the green beans, cover, and cook for 3 minutes, or until they are just tender. Transfer the beans to a bowl of ice water. When cool, spread them out on paper towels to dry. Transfer to a bowl and sprinkle with 2 tablespoons of the dressing.

4. Meanwhile, thinly slice the potatoes. Add them to the steamer, cover, and cook for 8 to 10 minutes or until they are tender when pierced with a skewer. Transfer to a bowl and sprinkle with vinegar and salt. Turn gently and leave to cool.

5. Add the scallions and parsley to the potatoes with plenty of pepper. Stir gently. Add 2 tablespoons of the dressing and stir again.

6. In a bowl, combine the cherry tomatoes, 2 tablespoons of the dressing, and half the oregano.

7. Bring a saucepan of water to a boil. Add the eggs and set the timer for 10 minutes exactly. When they are done, transfer the eggs to very cold water. Crack the shells and remove a strip from each. Let them cool in the cold water. Peel completely and dry on paper towels.

8. Set 4 dinner plates on the counter. Add green beans in two places to the plates. Add potatoes in two places. Add cherry tomatoes in two or three places. Set some of the chicken in the center of each plate. Scatter the olives and capers on top. Spoon a little of the remaining dressing onto each plate.

9. Halve the eggs horizontally and set 2 halves on each plate. Sprinkle the plates with the remaining oregano and a little salt. Sheryl Julian

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.