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Niçoise chicken salad

Niçoise chicken salad

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  • 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
low inkcal471
low infat17g


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


  • 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.


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

Goes well with


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A star rating of 4 out of 5.5 ratings

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