The BBC Good Food logo
Niçoise chicken salad

Niçoise chicken salad

A star rating of 4 out of 5.5 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

We've given the usual tuna Niçoise a twist by using chicken, for a lean veggie-packed salad that's also rich in fibre, folate, vitamin c, iron and three of your five-a-day

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal471
low infat17g
saturates2g
carbs31g
sugars11g
fibre12g
protein43g
salt0.7g
Advertisement

Ingredients

For the dressing

  • 2 tbsp rapeseed oil
  • juice 1 lemon
  • 1 tsp balsamic vinegar
  • 1 garlic clove , grated
  • ⅓ small pack basil , leaves chopped
  • 3 pitted black Kalamata olive , rinsed and chopped

For the salad

  • 2 skinless chicken breasts
  • 1 tsp rapeseed oil
  • 250g new potatoes , thickly sliced
  • 200g fine green beans
  • ½ red onion , very finely chopped
  • 14 cherry tomatoes , halved
  • 6 romaine lettuces leaves, torn into bite-sized pieces
  • 6 pitted black Kalamata olive , rinsed and halved

Method

  • STEP 1

    Mix the dressing ingredients together in a small bowl with 1 tbsp water. Add 1 tbsp of the dressing to the chicken breasts and toss well to coat. Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.

  • STEP 2

    Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.

  • STEP 3

    Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing. Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.

RECIPE TIPS
VEGGIE VERSION

Make this vegetarian by replacing the chicken with 2 eggs, boiled for 8 mins, then shelled and halved.

Goes well with

Recipe from Good Food magazine, June 2016

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content