Chicken nicoise salad
Indulge in a flavorful Chicken Nicoise Salad packed with fresh ingredients like tender chicken, vibrant veggies, savory olives, and zesty vinaigrette. Perfect for a light and satisfying meal.
Ingredients:
- 230g fingerling potatoes
- 170g haricot verts
- 2 Gem or Bibb lettuce hearts, outer leaves removed, quartered
- 6 cherry tomatoes, halved
- 2 hard-boiled eggs, quartered
- 170g cooked chicken, shredded roughly
- 1/4 cup Mustard Vinaigrette, recipe follows
- Kosher salt and freshly ground black pepper
- 110g pitted nicoise olives
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 1/4 shallot, minced
- Kosher salt and freshly ground black pepper
Instructions:
- Place the potatoes in a pot and add enough cold water to cover them. Bring the water to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 5 minutes. Use a slotted spoon to remove the potatoes from the pot (keep the water boiling) and allow them to cool slightly.
- Prepare a bowl of ice water. Put the haricot verts in the boiling water for a short time, then transfer them to the ice water to halt the cooking process. Drain the haricot verts and cut them into 2-inch pieces. Cut the potatoes into slices that are 1/4 inch thick.
- On a serving platter, layer the lettuce as the base. Arrange the potatoes, haricot verts, tomatoes, eggs, and chicken in separate piles on top of the lettuce. Drizzle the Mustard Vinaigrette over the assembled salad. Season everything with salt and pepper. Finish by adding the olives on top as a garnish.
- In a bowl, mix together the oil, vinegar, mustard, garlic, and shallot. Whisk the ingredients together until well combined. Season the mixture with salt and pepper.
Summary:
- Calories: 1529 kcal
- Fat: 107 g
- Protein: 69 g
- Carbs: 81 g
- Potassium: 3082 mg
- Magnesium: 232 mg