Recipe
Chicken Niçoise
Prep Time: 15 min
Cook Time: 15 min
Serves: 4
This salad uses sustainable chicken instead of traditional tuna. Potatoes, green beans, tomatoes, and hard-boiled eggs make this a filling lunch or supper.
Ingredients
Chicken Niçoise:
1 lb (0.5 kg)
boneless, skinless chicken breast(s)
2 tbsp (30 mL)
olive oil
1/2 tsp (2.5 mL)
salt
1/4 tsp (1.25 mL)
pepper
1/2 tsp (2.5 mL)
rosemary, dried
1 lb (0.5 kg)
baby potatoes, cooked and halved
1/2 lb (0.3 kg)
green beans, cooked 3 minutes
3
egg(s), hard boiled
3
tomato(es), cut into wedges
1/2 cup (125 mL)
black olives, pitted
1/2 tsp (2.5 mL)
tarragon, dried
1/4 cup (60 mL)
basil, fresh, chopped
1/4 cup (60 mL)
parsley, fresh, chopped
Dressing:
3 tbsp (45 mL)
red wine vinegar
1 tsp (5 mL)
salt
1 tsp (5 mL)
anchovy paste
2
cloves garlic
1/2 tsp (2.5 mL)
pepper
Instructions
Chicken Niçoise
1
Pat chicken breasts dry. Combine olive oil with salt, pepper and rosemary. Combine with chicken.
2
Grill on a medium hot barbeque for 5 to 7 minutes per side or until until a thermometer inserted into the chicken reads 165°F (74°C).
3
Cool slightly and slice chicken in to strips.
4
In a large flat serving bowl, arrange potatoes in the centre.
5
Surround potatoes with beans and then hard boiled eggs and tomatoes.
6
Arrange chicken on top of potatoes and scatter olives over everything. Sprinkle with tarragon and basil.
7
Combine remaining ingredients to make the dressing. Drizzle over salad.