Best Chicken Nicoise Salad Recipes

CHICKEN SALAD NIçOISE

Steps:

• Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.

CHICKEN NICOISE SALAD

Steps:

• In a saucepan, cook green beans in boiling water just until crisp-tender. Remove and immediately drop into ice water to cool. Drain; pat dry., Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers., Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing.

NIçOISE CHICKEN SALAD

Steps:

• 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.
• Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.
• 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.

CHICKEN NICOISE SALAD

Steps:

• Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
• Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
• Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
• In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.

CHICKEN NIçOISE SALAD SANDWICHES

Steps:

• In medium bowl, gently mix all ingredients except 1/2 cup of the dressing, the rolls and romaine. Season with salt and pepper to taste.
• Cut slit in top of each roll, being careful not to cut all the way through. If necessary, remove excess bread from interior of each to allow room for filling.
• Stuff each roll with 1/4 cup lettuce and rounded 1/2 cup chicken mixture. Drizzle each sandwich with 1 tablespoon dressing.

JERUSALEM ARTICHOKE NICOISE SALAD WITH ROASTED CHICKEN

Steps:

• For the roasted Jerusalem artichokes and chicken breast: Place the chicken and pineapple juice in a baking dish. Marinate for a minimum of 30 minutes in the refrigerator, or a maximum of 24 hours.
• Preheat the oven to 350 degrees F.
• Heat the oil in large cast-iron pan over medium to high heat. Once the oil is hot, add the Jerusalem artichokes to the pan and sprinkle with salt and pepper. Cook the Jerusalem artichokes until golden brown, about 3 minutes. Turn the Jerusalem artichokes over and cook until golden brown, about 3 minutes. Remove from the pan and set aside. Add the chicken to same hot pan, skin-side down. Once the skin is crisp, golden and lightly charred, about 4 minutes, flip over. Add the reserved Jerusalem artichokes to the pan and place in the oven until the chicken is cooked through and reaches an internal temperature of 165 degrees F on an instant-read thermometer, about 25 minutes. Remove from the oven and allow the chicken to rest for 10 minutes before slicing.
• For the Jerusalem artichoke nicoise salad: Place the roasted Jerusalem artichokes and the green beans on a plate. Scatter the tomatoes, onions and olives over the green beans and Jerusalem artichokes. Place the sliced chicken breast in the center. Place the hard-boiled eggs around the chicken. Whisk the olive oil, lemon juice, salt and pepper in a bowl. Drizzle over the salad and serve.

CHICKEN NICOISE SALAD

Steps:

• Prepare Dijon Vinaigrette.
• Place potatoes and enough water to cover in 2 qt saucepan.
• Heat to boiling.
• Cook over medium heat 10 - 15 minutes or until potatoes are almost tender.
• Stir in green beans.
• Cook 5 minutes longer; drain.
• Cover and refrigerate until chilled.
• Arrange lettuce on large serving platter.
• Top with chicken.
• Arrange potatoes, beans, tomatoes, eggs and olives around edge of platter.
• Drizzle with vinaigrette.

CHICKEN NICOISE SALAD RECIPE

Steps:

• Place lettuce in large serving bowl; top decoratively with chicken, eggs, beans, potatoes and tomatoes.
• Refrigerate until ready to serve.
• Add dressing; toss to coat.

SHEET-PAN CHICKEN NIçOISE SALAD

Steps:

• Heat oven to 400°F.
• Place potatoes in large microwaveable bowl. Microwave on HIGH 5 min. Meanwhile, mix dressing and mustard until blended.
• Cover rimmed baking sheet with foil; spray with cooking spray. Add beans and 1 Tbsp. of the dressing mixture to potatoes; mix lightly. Spoon onto half of the prepared baking sheet. Place chicken on other half of baking sheet. Remove 2 Tbsp. of the remaining dressing mixture; brush onto chicken.
• Bake 20 min. or until chicken is done (165°F) and vegetables are tender. Transfer chicken to cutting board; cut into thin slices.
• Place lettuce in 4 serving bowls; top with chicken, cooked vegetables and remaining ingredients. Serve with remaining dressing mixture.