This niçoise salad recipe with grilled chicken is a fresh, high‑protein option that works for light summer meals, family meals on a budget, or an easy light dinner recipe. It brings together classic Niçoise salad ingredients with juicy grilled chicken and a simple Dijon mustard dressing for big flavour without the heaviness. It's a naturally low‑calorie, low‑fat, low‑carb chicken salad recipe that fits everything from weekday lunches to BBQ salads.
This Chicken Niçoise Salad is one of those meals I throw together when I want something light and fresh but don't have the energy for anything fancy. It’s defiantly a weekday meal I can make after work with minimal time and effort. It uses everyday ingredients I've already got knocking around – potatoes, green beans, eggs, a bit of chicken, and it still feels like a proper dinner. The grilled chicken adds a nice bit of protein, the veggies keep it light, and the whole thing comes together quickly enough for a busy weeknight. It's simple, satisfying, and actually fills you up.
This is also a great salad to use up left over chicken from the BBQ. The BBQ chicken adds a smokey taste to the salad which makes it stand out from the crowd.
I used to Make a classic Tuna Nicoise salad when I was a chef, I used fresh tuna steaks. Absolutely delicious. However, lets face it…. Not everyone can afford fresh Tuna steaks (including me!) so this Chicken recipe is much more affordable and just as Tasty!
History and Origin of Nicoise salad
I’m no Historian, so I’ve done the research so you don’t have to….The Niçoise salad comes from Nice in the south of France, it began as a simple, summer dish made with local and fresh ingredients; tomatoes, olives, anchovies, hard‑boiled eggs, and crisp vegetables. It was always meant to be an everyday meal rather than anything fancy. Over time it's evolved into the classic salad Niçoise we know today, still full of bright flavours and Mediterranean ingredients, and still very much rooted in that easy, unfussy French cooking.
Traditionally, Nicoise salad is served with Tuna. However using Chicken is a great alternative. A chicken Nicoise still stays true to its origin – simple ingredients, big flavour, and an easy meal you can pull together any night of the week.
If your family loves “Niçoise Salad with Grilled Chicken” as much as mine does, you’re in good company - we’ve got plenty more delicious Healthy recipes for you to try. Here are a few more recipes that always go down well at our table:
- Mediterranean Roasted Veg, avocado & Baba Ganoush Sandwich
- Pesto Caprese chicken sandwich
- Caesar salad
- Ultimate Cottage Cheese Protein Bowl (30g Protein, Low‑Calorie)
- Chicken pesto pasta
- Lebanese Turkey kofta mezze plate
- Irish, bacon, cabbage and potato soup
- Jerk Salmon with rice and peas
- Creamy Tuscan chicken orzo
- Roasted butternut squash gnocchi
- Homemade pasta
Jump to:
- History and Origin of Nicoise salad
- Ingredients and substitutions for Niçoise Salad with Grilled Chicken:
- What equipment will you need to make Niçoise Salad with Grilled Chicken
- How do I make Niçoise Salad with Grilled Chicken:
- Serving suggestions for Niçoise Salad with Grilled Chicken:
- Variations of Niçoise Salad with Grilled Chicken:
- How to store Niçoise Salad with Grilled Chicken
- FAQ
- Niçoise Salad Recipe with Grilled Chicken
- Related
- Pairing
Ingredients and substitutions for Niçoise Salad with Grilled Chicken:
See recipe card for quantities.
Jump to Recipe- Rocket & lamb's lettuce – These give the salad a fresh, peppery base. Swap for mixed salad leaves, baby spinach, or whatever greens you already have in the fridge.
- Chicken breasts – Grilled chicken keeps this salad high‑protein and satisfying. You can use leftover roast chicken, air‑fried chicken, or even tinned tuna for a more traditional Niçoise twist.
- Eggs – Soft‑boiled eggs add richness and make the salad feel more complete. Hard‑boiled works too if that's your preference.
- Green beans – Blanching keeps them crisp and bright. Asparagus or tenderstem broccoli are great substitutes.
- Olives – Classic in a Niçoise salad. Use black olives, green olives, or leave them out if they're not your thing.
- White wine vinegar – Adds sharpness to the dressing. Red wine vinegar, apple cider vinegar, or lemon juice all work well.
- New potatoes – They roast quickly and hold their shape. Baby potatoes or leftover boiled potatoes are perfect alternatives.
- Dijon mustard – Essential for that classic Niçoise dressing flavour. Wholegrain mustard or honey mustard can be used in a pinch.
- Tomatoes – Cherry or baby plum tomatoes are ideal, but any ripe tomatoes will do.
- Extra virgin olive oil – Brings everything together in the dressing. Regular olive oil works too, but extra virgin gives the best flavour
What equipment will you need to make Niçoise Salad with Grilled Chicken
- Cast iron griddle pan – You can of course cook your chicken how to prefer but I recommend using a griddle pan – personally I think it gives the best flavour – just be careful not to overcook it.
- Hand whisk – Every kitchen needs a good hand whisk, especially if you enjoy a good salad. A good whisk is essential for making salad dressings.
How do I make Niçoise Salad with Grilled Chicken:
This salad comes together quickly with a bit of smart prep, whilst the potatoes roast, you can cook and prep everything else and have the whole dish ready in no time. Let's get started….
1: Bake the potatoes – Slice the potatoes in half, drizzle with a little oil, salt, and pepper, and bake at 190°C for 30 minutes until golden and tender .
2: Cook the eggs – Add the eggs to boiling water and cook for 6 minutes. Transfer to cold water to stop the cooking, leave to cool, then peel, slice in half, and set aside.
3: Prep the green beans – Top and tail the beans, then boil for 5 minutes. Drain and place into cold water to keep them bright and crisp.
4: Cook the chicken – Slice each chicken breast in half horizontally to make four thin pieces. Drizzle with oil, salt, and pepper, then cook on a hot griddle pan until charred and cooked through. Slice once rested.
5: Make the dressing – Whisk together the olive oil, vinegar, and Dijon mustard until emulsified into a thick, glossy dressing .
6: Assemble the salad – Start with the salad leaves, then add the potatoes, green beans, eggs, tomatoes, olives, and sliced chicken. Drizzle with the dressing and serve.
Serving suggestions for Niçoise Salad with Grilled Chicken:
- Nicoise salad is perfect as a light but satisfying main meal for warm days.
- Serve on its own for a balanced lunch or dinner.
- Add crusty bread, garlic ciabatta, or roasted vegetables if you want something heartier.
- Works brilliantly as a BBQ side salad, slice the chicken and let everyone help themselves.
- Leftovers make a great packed lunch; just add the dressing right before eating.
Variations of Niçoise Salad with Grilled Chicken:
How to store Niçoise Salad with Grilled Chicken
Storage:
- Nicoise salad is best enjoyed fresh, but you can store the components separately for up to 2 days in the fridge.
- Keep the dressing in a small airtight container and add it just before serving to keep the leaves crisp.
- Store the cooked chicken, potatoes, eggs, and green beans in separate containers so they stay fresh and don't soften the salad.
- If assembling ahead for lunch, layer the sturdier ingredients at the bottom (potatoes, beans, chicken) and keep the leaves on top.
- Slice the chicken breasts in half – they cook faster, stay juicier, and get those lovely griddle char marks.
- Don't skip the cold‑water plunge for the eggs and green beans; it keeps everything bright, firm, and perfectly cooked.
- Whisk the dressing until it thickens – that's when you know it's properly emulsified and will cling to the salad.
- Build the salad with the leaves at the bottom and the warm potatoes on top so they gently wilt the greens in the best way.
- If you're making it ahead, keep the dressing separate until serving to avoid soggy leaves.
FAQ
What ingredients are in Nicoise salad?
A traditional Niçoise salad includes tomatoes, olives, green beans, eggs, potatoes, and either tuna or anchovies, all served with a simple vinaigrette. Modern versions often add extras like chicken, lettuce, or fresh herbs.
What is chicken Nicoise?
Chicken Niçoise is a twist on the classic French salad, swapping the traditional tuna for grilled chicken. It's still packed with crisp veggies, eggs, potatoes, and a bright Dijon dressing, just a bit more family‑friendly and protein‑rich.
Is chicken good for you?
Yes, chicken is a lean, high‑protein option that supports muscle health and keeps you feeling full. It's also versatile and easy to cook, making it a great everyday ingredient.
What food is good for protein?
Great protein sources include chicken, eggs, tuna, beans, lentils, Greek yoghurt, tofu, and lean meats. They help keep meals satisfying and balanced.
Can I make Niçoise salad ahead of time?
Yes, you can make Nicoise salad ahead of time, just store the components separately and add the dressing right before serving to keep everything fresh.
Can I use canned tuna instead of chicken?
Absolutely. Good‑quality canned tuna is traditional in Niçoise salad and works perfectly if you want a quicker, no‑cook option.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Niçoise Salad Recipe with Grilled Chicken
Equipment
Ingredients
- 450 grams New potatoes
- 4 Eggs
- 4 Tomatoes – sliced into quarters or a handful of cherry tomatoes
- Handful Black olives
- 2 Chicken breasts
- 3 tablespoon Extra virgin olive oil
- 1 tablespoon Whit wine vinegar
- 1 teaspoon Dijon Mustard
- Handful Fine green beans
- 1 bag Rocket
- 1 bag Lambs lettuce
Instructions
- Bake the potatoes – Slice the potatoes in half, drizzle with a little oil, salt, and pepper, and bake at 190°C for 30 minutes until golden and tender.
- Cook the eggs – Add the eggs to boiling water and cook for 6 minutes. Transfer to cold water to stop the cooking, leave to cool, then peel, slice in half, and set aside.
- Prep the green beans – Top and tail the beans, then boil for 5 minutes. Drain and place into cold water to keep them bright and crisp.
- Cook the chicken – Slice each chicken breast in half horizontally to make four thin pieces. Drizzle with oil, salt, and pepper, then cook on a hot griddle pan until charred and cooked through. Slice once rested.
- Make the dressing – Whisk together the olive oil, vinegar, and Dijon mustard until emulsified into a thick, glossy dressing.
- Assemble the salad – Start with the salad leaves, then add the potatoes, green beans, eggs, tomatoes, olives, and sliced chicken. Drizzle with the dressing and serve.
Notes
Related
Pairing
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