Chicken Niçoise Salad
Chicken Niçoise Salad
A variation of a popular dish from the south of France, this salad is a meal all on its own. Perfect to serve on a hot summer day. I chose cooked chicken breast, but traditional fresh or canned tuna is also very tasty. This salad can be made meatless as well.
Equipment
Ingredients
- 2 Boneless, skinless chicken breasts cooked, sliced into strips
- 2 cloves Garlic minced
- 3 tbsp Red wine vinegar
- 5 tbsp Olive oil extra virgin
- 1 tsp Salt
- ½ tsp Fresh ground pepper
- 2 Red or yellow bell peppers roasted
- ¾ lb Fingerling potatoes
- ¾ lb Green beans steamed
- ½ lb Cherry tomatoes sliced in half lengthwise
- ½ cup Pitted Niçoise olives sliced in half lengthwise
- 3 Hard boiled eggs cooled and quartered lengthwise
- 3 tbsp Capers drained and rinsed
- 2 tbsp Fresh parsley chopped
- 1 tbsp Fresh chives snipped
Instructions
- In a bowl whisk together garlic, vinegar, and olive oil and pour over the warm potatoes, green beans, and bell peppers.
- Toss in cherry tomatoes, olives, capers, salt, and pepper.
- Allow veggies to marinate for 5 minutes.
- Arrange on a platter, top with with the chicken, eggs, and fresh parsley.
- For picnics, place salad in an air tight container and place in a cooler.
