Chicken Niçoise Recipes

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CHICKEN NIçOISE



Chicken Niçoise image

Bring the flavors of France to your dinner table with this easy spin-off on a famous salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 1/4 cups dry white wine or Progresso™ chicken broth (from 32-ounce carton)
4 boneless skinless chicken thighs (1 pound)
3 garlic cloves, finely chopped
1/2 cup frozen pearl onions
1 tablespoon Italian seasoning
2 medium bell peppers, sliced
6 Kalamata olives, pitted and chopped
2 cups hot cooked rice

Steps:

  • Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm.
  • Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
  • Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve over rice.

Nutrition Facts : Calories 245, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg

SPRING CHICKEN NIçOISE



Spring Chicken Niçoise image

Chicken breast, new potatoes, and sugar snap peas are all steamed in the same basket along with fresh oregano for this satisfying dinner salad. A lively lemon-Dijon dressing, salty feta, and of course Niçoise olives give it a lift.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

2 boneless, skinless chicken-breast halves (each 8 ounces)
Kosher salt and freshly ground pepper
3 sprigs plus 1 teaspoon chopped fresh oregano
12 ounces new potatoes, cut into 1-inch wedges
8 ounces sugar snap peas, trimmed (2 cups)
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
4 cups torn mixed red- and green-leaf lettuces
Sliced feta and Niçoise olives, for serving

Steps:

  • Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.
  • Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.

CHICKEN NIçOISE



Chicken Niçoise image

Viva la France! Black olives, garlic, onions and white wine flavor this quick and easy take on classic niçoise style.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4 cups dry white wine or chicken broth (from 32-oz carton)
2 medium red bell peppers, sliced
6 Kalamata olives (2 oz), pitted, chopped
3 cloves garlic, finely chopped
1/2 cup frozen small whole onions
1 tablespoon Italian seasoning
2 cups hot cooked rice

Steps:

  • Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
  • In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
  • Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g, TransFat 0 g

CHICKEN NICOISE SALAD



Chicken Nicoise Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

8 ounces fingerling potatoes
6 ounces haricot verts
2 Gem or Bibb lettuce hearts, outer leaves removed, quartered
6 cherry tomatoes, halved
2 hard-boiled eggs, quartered
6 ounces cooked chicken, shredded roughly
1/4 cup Mustard Vinaigrette, recipe follows
Kosher salt and freshly ground black pepper
4 ounces 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

Steps:

  • Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
  • Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
  • Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
  • In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.

SHEET-PAN CHICKEN NIçOISE SALAD



Sheet-Pan Chicken Niçoise Salad image

Try your hand at something new, and learn how to prepare Sheet-Pan Chicken Nicoise Salad. This Sheet-Pan Chicken Nicoise Salad is simple yet elegant, making it a perfect recipe for your next dinner party.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 lb. small new potatoes, quartered
2/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. GREY POUPON Dijon Mustard
1/4 lb. fresh green beans, trimmed, cut in half
4 small boneless skinless chicken breasts (1 lb.)
4 cups tightly packed chopped romaine lettuce
1 cup grape tomatoes, cut in half
4 hard-cooked eggs, quartered
1/2 cup pitted Kalamata olives, cut in half

Steps:

  • Heat oven to 400°F.
  • Place potatoes in large microwaveable bowl. Microwave on HIGH 5 min. Meanwhile, mix dressing and mustard until blended.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Add beans and 1 Tbsp. of the dressing mixture to potatoes; mix lightly. Spoon onto half of the prepared baking sheet. Place chicken on other half of baking sheet. Remove 2 Tbsp. of the remaining dressing mixture; brush onto chicken.
  • Bake 20 min. or until chicken is done (165°F) and vegetables are tender. Transfer chicken to cutting board; cut into thin slices.
  • Place lettuce in 4 serving bowls; top with chicken, cooked vegetables and remaining ingredients. Serve with remaining dressing mixture.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 245 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

SALAD NICOISE



Salad Nicoise image

This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!

Provided by Bob Cody

Categories     Salad     Seafood Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½ onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
  • In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
  • In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g

GRILLED CHICKEN NICOISE



Grilled Chicken Nicoise image

Sun-dried tomatoes, olives, garlic, lemon, capers, and fresh herbs--we really love this combination of sunny mediterranean flavors--and the fact that it can mostly be made ahead! Prep time includes marinate time. Serve with a tossed salad, grilled zucchini, and jacket potatoes. Adapted from The New California Cook, by Diane Rossen Worthington.

Provided by BecR2400

Categories     Chicken Breast

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup sun-dried tomato
3 garlic cloves
2 teaspoons extra-virgin olive oil
15 nicoise olives, pitted (or black olives)
1 teaspoon capers, well drained and rinsed
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
1 tablespoon Dijon mustard
2 teaspoons fresh squeezed lemon juice
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 boneless skinless chicken breasts
2 tablespoons reserved sun-dried tomato marinade (above)
2 teaspoons fresh squeezed lemon juice
1/4 cup sour cream
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Drain tomatoes and pat them dry. (If using dry-packed, pour boiling water over them to re-hydrate. Let soften for 20 minutes. Drain and pat dry.
  • Mince the garlic in a food processor fitted with a metal blade. Add the sun-dried tomatoes and the remainder of the marinade ingredients. Process until pureed to the consistency of a thick paste. Reserve 2 Tbsp of the marinade for the sauce. Taste and adjust seasonings.
  • Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
  • Place the chicken breasts in a large shallow glass dish. Pat/spread the marinade over the chicken. Turn chicken coat both sides evenly. Cover and refrigerate the chicken for a minimum of two hours and a maximum of eight.
  • To make the sauce, combine the reserved marinade, lemon juice, sour cream, salt and pepper in a small mixing bowl and whisk until smooth. Taste and adjust seasonings. Set aside.
  • Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout.
  • To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.

CHICKEN BREASTS NICOISE



Chicken Breasts Nicoise image

An absolute must when visiting Nice is a visit to the spectacular food market in the old section of the city. Along with seasonal produce, vendors set up incredible displays of olives. Among them are the briny black nicoise olives featured in this recipe. You can find them in specialty food markets or you can substitute Greek kalamata olives, if necessary. In any case, you won't be dissappointed. This is a delicious recipe.

Provided by MarieRynr

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
6 (6 ounce) boneless skinless chicken breasts
1 large onion, chopped
1 tablespoon minced garlic
1 (15 ounce) can diced tomatoes, undrained
1 cup pitted and coarsely chopped nicoise olives or 1 cup kalamata olive
1/2 cup red wine
1/2 cup reduced-sodium chicken broth
1 tablespoon Pernod, optional
1 teaspoon herbes de provence

Steps:

  • Heat the olive oil in a large skillet over medium high heat.
  • When hot, add the breasts; saute until well browned on both sides, 3 to 4 minutes per side.
  • Remove and set aside.
  • Add the onion and saute until softened, 3 to 4 minutes; add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
  • Add the tomatoes with their juice and crush lightly with a fork.
  • Add the olives, red wine, broth, Pernod, if using, and herbes do Provence.
  • Cook until reduced and thickened slightly, 8 to 10 minutes.
  • Return the breasts to the skillet; reduce the heat to low.
  • Cook, covered, turning once, until the chicken is no longer pink in the thickest portion when cut with a knife, 3 to 4 minutes per side.
  • I like to serve this with rice and steamed runner beans.

NIçOISE CHICKEN SALAD



Niçoise chicken salad image

We've given the usual tuna Niçoise a twist by using chicken, for a lean veggie-packed salad that's also rich in fibre, folate, vitamin c, iron and three of your five-a-day

Provided by Good Food team

Categories     Lunch

Time 25m

Number Of Ingredients 14

2 tbsp rapeseed oil
juice 1 lemon
1 tsp balsamic vinegar
1 garlic clove , grated
⅓ small pack basil , leaves chopped
3 pitted black Kalamata olive , rinsed and chopped
2 skinless chicken breasts
1 tsp rapeseed oil
250g new potatoes , thickly sliced
200g fine green beans
½ red onion , very finely chopped
14 cherry tomatoes , halved
6 romaine lettuces leaves, torn into bite-sized pieces
6 pitted black Kalamata olive , rinsed and halved

Steps:

  • Mix the dressing ingredients together in a small bowl with 1 tbsp water. Add 1 tbsp of the dressing to the chicken breasts and toss well to coat. Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.
  • Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.
  • Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing. Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.

Nutrition Facts : Calories 471 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium

CHICKEN NICOISE SALAD



Chicken Nicoise Salad image

This salad makes it easy to eat what's good for you. It's versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. -Nick Monfre, Oak Ridge, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1/2 pound fresh green beans, trimmed and halved (about 1 cup)
DRESSING:
1/4 cup olive oil
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash pepper
SALAD:
1 can (5 ounces) light tuna in water, drained and flaked
2 tablespoons sliced ripe olives, drained
1 teaspoon capers, rinsed and drained
2 cups torn mixed salad greens
1 package (6 ounces) ready-to-use Southwest-style grilled chicken breast strips
1 small red onion, halved and thinly sliced
1 medium sweet red pepper, julienned
2 hard-boiled large eggs, cut into wedges

Steps:

  • In a saucepan, cook green beans in boiling water just until crisp-tender. Remove and immediately drop into ice water to cool. Drain; pat dry., Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers., Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing.

Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 142mg cholesterol, Sodium 562mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.

CHICKEN SALAD NIçOISE



Chicken Salad Niçoise image

Categories     Salad     Chicken     Egg     Leafy Green     Olive     Potato     Tomato     Low Fat     Quick & Easy     Green Bean     Self

Yield Makes 4 servings

Number Of Ingredients 17

1/2 lb red potatoes
1/2 cup green beans, cut into 2-inch lengths
3 precooked skinless chicken breasts (1lb), cut into long, thin strips
2 medium carrots, cut into thin strips
1 small red bell pepper, seeded and cut into strips
1/2 small red onion, cut into thin strips
1/3 cup niçoise or other black olives
2 tbsp capers
2 tbsp chopped fresh basil, tarragon or chives
2 hard-boiled eggs, peeled and quartered
2 small tomatoes, cut into wedges
Dressing
2 medium cloves garlic, peeled and finely chopped
1 tsp Dijon mustard
2 tbsp finely chopped fresh basil
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil

Steps:

  • Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.

CHICKEN PICCATA WITH NIçOISE OLIVES



Chicken Piccata with Niçoise Olives image

Categories     Chicken     Olive     Poultry     Sauté     Quick & Easy     Lemon     White Wine     Gourmet

Yield Serves 4

Number Of Ingredients 7

1/4 cup Niçoise olives (about 2 ounces)
4 small skinless boneless chicken breast halves (about 1 1/2 pounds total)
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
1/4 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons minced fresh flat-leafed parsley leaves

Steps:

  • In a large sieve rinse olives and drain well. Pit olives and cut into slivers. With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book. With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/8 inch thick. Pat chicken dry and season with salt and pepper.
  • In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, 1 piece at a time, until golden and just cooked through, about 30 seconds on each side. Transfer chicken as sautéed with tongs to a platter and keep warm, loosely covered with foil.
  • Pour off any fat in skillet. Add wine and deglaze skillet over moderately high heat, scraping up brown bits. Stir in lemon juice and remaining 2 tablespoons butter and heat sauce, swirling skillet, until butter is just incorporated. Remove skillet from heat and stir in olives, parsley, and salt and pepper to taste.
  • Spoon sauce over chicken.

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From saskatchewanchicken.ca


CHICKEN NIçOISE SALAD - COOKING WITH CHEF BRYAN
1. Boil the potatoes until they are fork tender, drain and cool under cold running water, set aside. 2. Boil the green beans until they are tender, drain and cool under cold running water, set aside. 3. Heat a large sauté pan on the stove and add about 1/3 cup olive into the pan as well as the anchovy fillets and dijon mustard.
From cookingwithchefbryan.com


GRILLED CHICKEN NIçOISE SALAD RECIPE - SERIOUS EATS
2019-05-13 Add the potatoes to boiling water and cook for 12 minutes, then add eggs and cook for two minutes longer. Place a steamer basket on top, fill with green beans, cover and steam for four minutes. Drain potatoes, eggs and green beans and rinse with cool water. Allow to cool completely. Peel and quarter eggs.
From seriouseats.com


CHICKEN NIçOISE | RECIPE | CHICKEN, NICOISE, RECIPES
Jan 4, 2015 - Bring the flavors of France to your dinner table with this easy spin-off on a famous salad.
From pinterest.com


CHICKEN à LA NIçOISE | IGA RECIPES
Be tempted by this easy Chicken à la niçoise recipe. Find a store; FR; Select a store , , Change Store View Store Services. Opening Hours: Reserved Time Slot: Change Time Slot. Reserve a Time Slot. Select a shopping list My Account; All. All. Grocery. Recipes. Infos. Videos. Search . ShoppingCart $0.00 ...
From iga.net


CHICKEN NIçOISE SALAD RECIPE | RECIPE | NICOISE SALAD RECIPE, SALAD ...
Mar 7, 2019 - Warm roasted chicken and vegetables give this traditionally cold composed salad a delicious new twist. Arrange the salad on individual plates or serve it family-style from one large platter. This salad is a complete meal on its own, unless you want to add a crusty piece of French bread, which we always recommend. This …
From pinterest.ca


CHICKEN NICOISE RECIPE | MYRECIPES
Learn how to make Chicken Nicoise. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


CHICKEN NIçOISE SALAD | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
1/2 pound green beans, trimmed 1/2 pound new potatoes, halved 4 large eggs 6 cups salad greens 1 1/2 cups shredded rotisserie chicken 1/2 small red onion, sliced
From keeprecipes.com


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