Chicken Nicoise Salad
Elevate your salad game with this vibrant and hearty Chicken Nicoise Salad, a classic French-inspired dish reimagined with flavorful, tender chicken breast as the star. This wholesome recipe combines juicy pan-seared chicken with baby potatoes, crisp green beans, sweet cherry tomatoes, briny black olives, and perfectly boiled eggs, all beautifully layered over a bed of fresh mixed greens. A zesty homemade lemon-Dijon dressing ties the flavors together, making every bite a refreshing yet satisfying experience. With a prep-and-cook time of just 35 minutes, this Chicken Nicoise Salad is perfect for a quick yet elegant lunch or dinner, offering a delicious balance of protein, fresh vegetables, and tangy summer flavors.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 5 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 12 small Baby potatoes
- 150 grams Green beans
- 200 grams Cherry tomatoes
- 1 cup Black olives
- 4 cups Mixed greens
- 2 pieces Hard-boiled eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side or until golden brown and fully cooked (internal temperature of 165°F). Remove from the skillet and let rest for 5 minutes before slicing.
While the chicken cooks, bring a pot of salted water to a boil. Add the baby potatoes and cook for 10-12 minutes, or until tender. Remove the potatoes with a slotted spoon and set aside to cool slightly.
In the same pot, blanch the green beans for about 2-3 minutes, until bright green and tender-crisp. Drain and set aside.
Prepare the dressing by whisking together 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper. Set aside.
Halve the baby potatoes, slice the hard-boiled eggs, and cut the cherry tomatoes in half.
On a large serving platter or individual plates, arrange the mixed greens as a base. Add the sliced chicken, baby potatoes, green beans, cherry tomatoes, hard-boiled eggs, and black olives on top.
Drizzle the salad with the prepared dressing and garnish with freshly chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 16.7 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 427 mg | 33% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4380 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
