Chicken Salad Niçoise

Photography, © Foodivine studio

  • Total time 30 minutes
  • Portion size 4 servings



Preheat oven to 350°F. Season chicken breasts with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat. Add chicken; cook, flipping halfway through cooking time, until browned, about 4 minutes. Transfer skillet to oven; bake until chicken is no longer pink inside, about 10 minutes. Using sharp knife, slice chicken.

Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender-crisp, about 10 minutes. Add beans and continue cooking until
tender-crisp, about 4 minutes. Drain vegetables. Cut potatoes in half.

On serving plate, or divided among 4 individual plates, arrange mixed greens, chicken, potatoes, beans, eggs, tomatoes and olives. Drizzle with Thyme Vinaigrette.

Thyme Vinaigrette

In small bowl, combine 1/3 cup olive oil, 3 tbsp white wine vinegar, 1 tbsp lemon juice, 1 tsp liquid honey and 1 tbsp chopped fresh thyme. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 2/3 cup.

Nutritional facts PER SERVING

  • Calories 520
  • Total fat 27 g
  • Saturated fat 5 g
  • Cholesterol 190 mg
  • Sodium 250 mg
  • Total carbohydrate 34 g
  • Fibre 6 g
  • Sugars 7 g
  • Protein 35 g
  • Iron 3.9 mg
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Lunch & Dinner

Chicken Salad Niçoise