Chicken Nicoise Salad

  5.0 – 2 reviews  • Main Dish
Level: Easy
Total: 30 min
Active: 30 min
Yield: 2 servings

Ingredients

  1. 8 ounces fingerling potatoes
  2. 6 ounces haricot verts
  3. 2 Gem or Bibb lettuce hearts, outer leaves removed, quartered
  4. 6 cherry tomatoes, halved
  5. 2 hard-boiled eggs, quartered
  6. 6 ounces cooked chicken, shredded roughly
  7. 1/4 cup Mustard Vinaigrette, recipe follows
  8. Kosher salt and freshly ground black pepper
  9. 4 ounces pitted nicoise olives
  10. 1/3 cup extra-virgin olive oil
  11. 1/4 cup red wine vinegar
  12. 2 tablespoons Dijon mustard
  13. 1 clove garlic, minced
  14. 1/4 shallot, minced
  15. Kosher salt and freshly ground black pepper

Instructions

  1. Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
  2. Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
  3. Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
  4. In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.

Nutrition Facts

Serving Size 1 of 2 servings
Calories 763
Total Fat 53 g
Saturated Fat 9 g
Carbohydrates 40 g
Dietary Fiber 11 g
Sugar 8 g
Protein 35 g
Cholesterol 213 mg
Sodium 1587 mg

Reviews

Anna Martin
I really like this salad. I used tuna instead of chicken, a blender instead of a whisk  and tossed the warm potatoes in dressing before arranging them on the salad. My nicoise olives had pits but no problem since all the diners were aware. Slightly salty & briny while creamy & tangy; truly a delicious salad.

 

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