This chicken Nicoise salad recipe provides a delicious way to cool the kitchen in the summer heat. It's an early summer-inspired twist on the classic salade Nicoise, that's effortlessly elegant and well-suited to a luncheon menu.
Would you like to receive recipes and cooking tips every week? Sign up for your free French food newsletter here and put some flair into your everyday kitchen.
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
Yield: 2 chicken Nicoise salads
- 2 grilled boneless, skinless chicken breasts, sliced
- 2 small red potatoes
- 5 ounces green beans, cut into 2-inch pieces
- 8 romaine lettuce leaves
- 8 spears baby asparagus, roasted
- 2 small plum tomatoes, quartered
- 1/2 cup cucumber slices
- 2 hard-boiled eggs, quartered
- 8 black olives
- 2 tablespoons crumbled, browned bacon
- Lemon Mustard Vinaigrette
- Chilled salad plates
How to make Nicoise salad with chicken:
Fill a large skillet with Bring the water in skillet to a boil and add potatoes and green beans cover with a lid. After 4 minutes, remove the green beans with a slotted spoon and rinse immediately in cold water; set aside. Allow the potatoes to cook for an additional 6 minutes. Remove potatoes from hot water and allow to cool on a plate; slice when room temperature.
Place 4 lettuce leaves on each chilled plate. Evenly dividing ingredients, arrange the sliced chicken, potatoes, green beans, roasted asparagus, tomatoes, cucumber slices, eggs, olives, and crumbled bacon on the beds of lettuce. Drizzle the salad with vinaigrette, or place it on the side, and serve.
This chicken Nicoise salad recipe makes 2 servings.
Do you want to comment on articles and interact with other foodies? Read about my kitchen, garden, and greenhouse projects, and find out what's new at the About French Food online community by following me @FrenchFoodGuide and visiting About French Food on Facebook. I can't wait to see you there!