I was tempted to skip this one since I don't eat beef, but the other ingredients sounded excellent to me so I decided to try it with chicken. I roasted some bone-in chicken breasts the day before, so all I had to do was chop up the chicken and other ingredients and assemble. Served over arugula, and with cheese and crackers alongside, I thought this made an excellent weeknight dinner. I loved the combination of salty (olives and cornichons) and sweet (apple and red pepper) with the chicken. I also used both kinds of mustard and thought that was a must (at least for this mustard-loving cook). Only Charlotte was not a fan. She choose to eat her chicken plain. Oh well. More salad for us!