grilled chicken nicoise salad
grilled chicken nicoise salad with skinless chicken breasts, kosher salt, sugar, water, fresh basil leaves, lemon, fresh lemon juice, garlic, anchovy paste, dijon mustard, sugar, salt, extra virgin olive oil, small red potatoes, green beans, kalamata olives, roma tomatoes, hard boiled eggs, butter lettuce
skinless chicken breasts, kosher salt, sugar, water, fresh basil leaves, lemon, fresh lemon juice, garlic, anchovy paste, dijon mustard, sugar, salt, extra virgin olive oil, small red potatoes, green beans, kalamata olives, roma tomatoes, hard boiled eggs, butter lettuce
- 1.5 pound skinless chicken breasts
 - 2.0 tablespoon kosher salt
 - 1.0 tablespoon sugar
 - 4.0 cup water
 - 1.0 cup fresh basil leaves
 - 1.0 lemon
 - 3.0 tablespoon fresh lemon juice
 - 1.0 clove garlic
 - 2.0 teaspoon anchovy paste
 - 1.0 tablespoon dijon mustard
 - 1.0 teaspoon sugar
 - 0.5 teaspoon salt
 - 1.0 cup extra virgin olive oil
 - 1.0 pound small red potatoes
 - 0.8 pound green beans
 - 0.8 cup kalamata olives
 - 4.0 roma tomatoes
 - 4.0 hard boiled eggs
 - 1.0 head butter lettuce

- for the chicken, combine 4 cups cold water, 2 tablespoons kosher salt and 1 tablespoon sugar.
 - stir until the mixture is clear and all salt and sugar have been dissolved, about 30 seconds.
 - add the chicken and place in refrigerator for at least 1 hour and up to 4 hours.
 - while the chicken is brining, make the dressing.
 - combine basil leaves, lemon zest and juice, garlic, anchovy paste, dijon mustard, sugar, salt and pepper in the bowl of a blender or food processor.
 - blend/process till the basil is finely chopped.
 - slowly add the oil while continuing to blend/process.
 - stop when all the oil has been incorporated and the dressing is smooth.
 - transfer to a glass jar or container with a tight fitting lid.
 - set aside.
 - dressing can be made up to 24 hours in advance.
 - shake well before serving.
 - place the potatoes in a medium sized saucepan.
 - cover with water and add 2 teaspoons kosher salt.
 - bring to a boil, then reduce to a steady simmer and cook for 8 10 minutes or until potatoes are fork tender.
 - drain well and transfer to a bowl.
 - drizzle lightly with extra virgin olive oil and toss to coat.
 - season lightly with kosher salt and freshly ground black pepper.
 - set aside.
 - place the beans in a gallon sized plastic zippered bag.
 - add 1 teaspoon of water and close bag, leaving a small opening for steam to escape.
 - place bag in microwave and cook on high power for 3 minutes or until beans are crisp and tender.
 - drain the beans and place in a bowl.
 - drizzle lightly with extra virgin olive oil and sprinkle lightly with kosher salt.
 - toss to coat.
 - preheat your kitchenaid stainless steel 8 burner gas grill to a medium high heat.
 - at about the same time you start the gas grill, remove your chicken from refrigerator, drain and pat dry with paper towels.
 - drizzle the chicken lightly with extra virgin olive oil and sprinkle lightly with kosher salt and generously with black pepper.
 - brush and oil the grill grate of your gas grill.
 - arrange the chicken on the gas grill and grill for 3 4 minutes per side or until light golden brown and an instant thermometer registers 160 f.
 - remove from the grill and drizzle with a bit more olive oil and tent with foil for 5 minutes.
 - slice and serve warm or at room temperature.
 - to serve, line individual plates or a large platter with lettuce leaves.
 - arrange the chicken, potatoes, green beans, and remaining salad ingredients over the lettuce.
 - serve with dressing on the side.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.5 pound skinless chicken breasts
- 2.0 tablespoon kosher salt
- 1.0 tablespoon sugar
- 4.0 cup water
- 1.0 cup fresh basil leaves
- 1.0 lemon
- 3.0 tablespoon fresh lemon juice
- 1.0 clove garlic
- 2.0 teaspoon anchovy paste
- 1.0 tablespoon dijon mustard
- 1.0 teaspoon sugar
- 0.5 teaspoon salt
- 1.0 cup extra virgin olive oil
- 1.0 pound small red potatoes
- 0.8 pound green beans
- 0.8 cup kalamata olives
- 4.0 roma tomatoes
- 4.0 hard boiled eggs
- 1.0 head butter lettuce

 ### Assistant: The ingredients you'll need are:
- 1.5 pound skinless chicken breasts
- 2.0 tablespoon kosher salt
- 1.0 tablespoon sugar
- 4.0 cup water
- 1.0 cup fresh basil leaves
- 1.0 lemon
- 3.0 tablespoon fresh lemon juice
- 1.0 clove garlic
- 2.0 teaspoon anchovy paste
- 1.0 tablespoon dijon mustard
- 1.0 teaspoon sugar
- 0.5 teaspoon salt
- 1.0 cup extra virgin olive oil
- 1.0 pound small red potatoes
- 0.8 pound green beans
- 0.8 cup kalamata olives
- 4.0 roma tomatoes
- 4.0 hard boiled eggs
- 1.0 head butter lettuce


You can follows these steps to make the recipe:
- for the chicken, combine 4 cups cold water, 2 tablespoons kosher salt and 1 tablespoon sugar.
- stir until the mixture is clear and all salt and sugar have been dissolved, about 30 seconds.
- add the chicken and place in refrigerator for at least 1 hour and up to 4 hours.
- while the chicken is brining, make the dressing.
- combine basil leaves, lemon zest and juice, garlic, anchovy paste, dijon mustard, sugar, salt and pepper in the bowl of a blender or food processor.
- blend/process till the basil is finely chopped.
- slowly add the oil while continuing to blend/process.
- stop when all the oil has been incorporated and the dressing is smooth.
- transfer to a glass jar or container with a tight fitting lid.
- set aside.
- dressing can be made up to 24 hours in advance.
- shake well before serving.
- place the potatoes in a medium sized saucepan.
- cover with water and add 2 teaspoons kosher salt.
- bring to a boil, then reduce to a steady simmer and cook for 8 10 minutes or until potatoes are fork tender.
- drain well and transfer to a bowl.
- drizzle lightly with extra virgin olive oil and toss to coat.
- season lightly with kosher salt and freshly ground black pepper.
- set aside.
- place the beans in a gallon sized plastic zippered bag.
- add 1 teaspoon of water and close bag, leaving a small opening for steam to escape.
- place bag in microwave and cook on high power for 3 minutes or until beans are crisp and tender.
- drain the beans and place in a bowl.
- drizzle lightly with extra virgin olive oil and sprinkle lightly with kosher salt.
- toss to coat.
- preheat your kitchenaid stainless steel 8 burner gas grill to a medium high heat.
- at about the same time you start the gas grill, remove your chicken from refrigerator, drain and pat dry with paper towels.
- drizzle the chicken lightly with extra virgin olive oil and sprinkle lightly with kosher salt and generously with black pepper.
- brush and oil the grill grate of your gas grill.
- arrange the chicken on the gas grill and grill for 3 4 minutes per side or until light golden brown and an instant thermometer registers 160 f.
- remove from the grill and drizzle with a bit more olive oil and tent with foil for 5 minutes.
- slice and serve warm or at room temperature.
- to serve, line individual plates or a large platter with lettuce leaves.
- arrange the chicken, potatoes, green beans, and remaining salad ingredients over the lettuce.
- serve with dressing on the side.
- .

