Tested till perfect Grilled Chicken Nicoise Salad
Grilled Chicken Nicoise Salad
Photography by Matthew Kimura

Grilled Chicken Nicoise Salad

A protein-rich salad using market fresh ingredients and a simple, homemade French dressing.
Kary's tip: To cut the chicken's cooking time in half, slice breast in half, opening like book, and lay flat on grill.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2005

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4


    4 boneless skinless chicken breasts (1 lb/500 g total)
    8 oz (250 g) green_beans, trimmed
    2 tomatoes, cut_into 8 wedges each
    4 cups (1 L) torn Boston or Bibb_lettuce
    1/3 cup (75 mL) pitted black_olives
    1/4 cup (50 mL) extra-virgin olive_oil
    2 tbsp (25 mL) white_wine_vinegar
    2 tsp lemon juice 10 mL
    1 tsp (5 mL) granulated_sugar
    1/2 tsp (2 mL) herbes_de_Provence or dried thyme
    1/2 tsp (2 mL) paprika
    1/4 tsp (1 mL) each salt and pepper
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French Dressing: In jar with lid, shake together oil, vinegar, lemon juice, sugar, herbes de Provence, paprika, salt and pepper. Pour 3 tbsp (50 mL) into bowl; add chicken and turn to coat. Let stand to marinate for 10 minutes.

Place chicken on greased grill over medium-high heat; close cover and grill, turning once, until no longer pink inside, about 12 minutes. Thinly slice.

Meanwhile, in saucepan of boiling salted water, cover and blanch green beans until tender-crisp, about 2 minutes. Drain and chill in cold water; drain well.

In large bowl, toss together green beans, tomato wedges, lettuce, olives and remaining dressing; divide salad among plates. Arrange chicken alongside.

Nutritional Information Per serving: about

cal 301 pro 28g total fat 17g sat. fat 3g
carb 11g fibre 3g chol 67mg sodium 425mg

% RDI:

calcium 6 iron 16 vit A 15 vit C 37
folate 32
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