Niçoise Salad Recipe with Grilled Chicken
A fresh, high‑protein Chicken Niçoise Salad made with everyday ingredients and quick prep. Juicy grilled chicken, crisp veggies, potatoes, eggs, and a bright Dijon dressing come together for a light, satisfying meal that’s perfect for busy days or easy summer dinners
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Servings: 2
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
• Use small potatoes if you can - they roast quickly and get lovely crisp edges. Jersey Royals are excellent for this salad.
• Cooling the eggs and green beans in cold water keeps everything bright and stops overcooking.
• Slicing the chicken breasts in half helps them cook fast and evenly, and the griddle pan adds great flavour.
• The dressing comes together in seconds - whisk until thick and glossy for the best texture.
• This salad is easy to scale up for family dinners or BBQs, and leftovers make a great lunch.