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A quick and easy salad can be the perfect ending to a long summer’s day. Delicious and light, there’s not much fuss that goes into preparing salad, and making one typically does not require turning on the oven, which is ideal when the weather is steamy.

With already cooked chicken and a dressing that can be made up to one day ahead, all a person has to do is assemble this “Chicken Salad Niçoise.” Suggested pairings include a chilled soup, crusty bread, and a light dessert of fresh fruit topped with vanilla yogurt. Try this recipe, courtesy of “125 Best Chicken Recipes” (Robert Rose) by Rose Murray.

Chicken Salad Niçoise

Serves 6

Garlic dressing:

2 cloves garlic, crushed

2 teaspoons Dijon mustard

1⁄4 cup olive oil

Salt and pepper

Salad:

2 cups shredded cooked chicken

2 cups cooked green beans, cut into 2-inch lengths

6 small new potatoes, cooked and sliced

1 small red bell pepper, cut into strips

1 small red onion, thinly sliced

2 cups sliced celery

3⁄4 cup black olives

Romaine lettuce, torn into bite-sized pieces

3 hard-cooked eggs, quartered

4 tomatoes, cut into wedges

1. Garlic dressing: In a small bowl, whisk together garlic, mustard and lemon juice. Gradually whisk in oil. Season to taste with salt and pepper. Set aside.

2. In a large bowl, combine chicken, beans, potatoes, red pepper, onion, celery and olives.

3. Pour dressing over chicken mixture and gently toss to coat. Line a shallow salad bowl with lettuce and spoon salad on top. Garnish with eggs and tomatoes.

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