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.
Notes
Darcy's Details
When making salads with potatoes, be sure to add the vinaigrette to warm potatoes. The vinegar will soak into the warm potatoes enhancing the flavors of the salad.Nutrition
Calories: 284kcalCarbohydrates: 19gProtein: 14gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 117mgSodium: 763mgPotassium: 720mgFiber: 4gSugar: 5gVitamin A: 2145IUVitamin C: 81mgCalcium: 62mgIron: 2mg
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