Name: Niçoise chicken salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 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; 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

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Niçoise chicken salad

Niçoise chicken salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.6 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal471

low
fat17g

low
saturates2g
carbs31g
sugars11g
fibre12g
protein43g
salt0.7g

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.

Recipe from Good Food magazine, June 2016

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A star rating of 4.2 out of 5.6 ratings

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