Niçoise chicken salad

Niçoise chicken salad

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(4 ratings)

Prep: 10 mins Cook: 15 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal471
  • fat17g
  • saturates2g
  • carbs31g
  • sugars11g
  • fibre12g
  • protein43g
  • salt0.7g
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Ingredients

    For the dressing

    • 2 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • juice 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 tsp balsamic vinegar
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

    • 1 garlic clove, grated
    • ⅓ small pack basil, leaves chopped
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 3 pitted black Kalamata olive, rinsed and chopped

    For the salad

    • 2 skinless chicken breasts
    • 1 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 250g new potatoes, thickly sliced
      New potatoes

      New potatoes

      n-ew po-tate-oes

      New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

    • 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

    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.

    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.

    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.

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    Comments, questions and tips

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    dreamweaver's picture
    dreamweaver
    8th Jun, 2016
    3.8
    Definitely too much food. I prefer beans to be a bit crunchy in a salad. Next time I will only cook them for 2 minutes. I will also make more dressing. Otherwise lovely.
    KazL_aka_Red
    7th Jun, 2016
    5.05
    I loved this but it's my sort of dish. The only thing is surely there is too much food? The quantity is huge. I have filled a litre lunch box for one portion and I have the same tomorrow. I used a ready made balsamic dressing and added fresh basil.
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