Articles & Recipes

Chicken Salad Nicoise

March 18, 2019

The classic version of this salad is made with tuna, but chicken makes a light, delicious variation for a warm spring day. Plan the night before to cook extra potatoes and beans. Don’t let the long ingredient list put you off; the salad is quick and easy to make, and perfect for Spring.

Ingredients Makes 6 servings

GARLIC DRESSING
2 cloves garlic, crushed 2
2 tsp Dijon mustard 10 mL
1/4 cup fresh lemon juice 50 mL
1/2 cup olive oil 125 mL
Salt and pepper
2 cups shredded cooked chicken 500 mL
2 cups cooked green beans, cut into2-inch (5 cm) lengths 500 mL
6 small new potatoes, cooked and sliced 6
1 small red bell pepper, cut into strips 1
1 small red onion, thinly sliced 1
2 cups sliced celery 500 mL
3/4 cup black olives 175 mL
Romaine lettuce, torn into bite-sized pieces
2 hard-cooked eggs, quartered 2
4 tomatoes, cut into wedges 4

Instructions

  1. Garlic Dressing: In a small bowl, whisk together garlic, mustard and lemon juice. Gradually whisk in oil. Season to taste with salt and pepper. Set aside.
  2. In a large bowl, combine chicken, beans, potatoes, red pepper, onion, celery and olives.
  3. Pour dressing over chicken mixture and gently toss to coat. Line a shallow salad bowl with lettuce and spoon salad on top. Garnish with eggs and tomatoes.
The dressing can be made up to 1 day ahead and refrigerated. Bring to room temperature and whisk to recombine before using. The salad ingredients can be tossed together (end of step 2) several hours ahead and refrigerated.

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