Chicken Salad Niçoise Recipes

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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.

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 NIçOISE SALAD SANDWICHES



Chicken Niçoise Salad Sandwiches image

Taking a hint from French tuna salad, these chicken hoagies are a culinary creation.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 8

Number Of Ingredients 10

3 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/2 cup chopped fresh green beans
1/2 cup quartered cherry tomatoes
1/4 cup chopped kalamata olives
2 tablespoons mayonnaise or salad dressing
4 hard-cooked eggs, diced
3/4 cup balsamic vinaigrette dressing
8 unsliced bolillo or small hoagie rolls
2 cups chopped romaine lettuce

Steps:

  • In medium bowl, gently mix all ingredients except 1/2 cup of the dressing, the rolls and romaine. Season with salt and pepper to taste.
  • Cut slit in top of each roll, being careful not to cut all the way through. If necessary, remove excess bread from interior of each to allow room for filling.
  • Stuff each roll with 1/4 cup lettuce and rounded 1/2 cup chicken mixture. Drizzle each sandwich with 1 tablespoon dressing.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 150 mg, Fat 2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 8 g, TransFat 1/2 g

ANY WAY NIçOISE



Any Way Niçoise image

Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

Provided by Anna Stockwell

Categories     Bon Appétit     Dinner     Salad     Summer     Egg     Lemon Juice     Lentil     Quick and Healthy     Quick & Easy

Yield 6-8 servings

Number Of Ingredients 12

3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed; asparagus, trimmed; and/or new or baby potatoes, halved if larger
4 cups halved or sliced radishes, seedless cucumbers, fennel, and/or tomatoes
3 cups shredded rotisserie chicken, oil-packed tuna, cooked salmon or steak, cooked lentils, or canned white beans or chickpeas
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

Steps:

  • Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
  • Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
  • Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2-4 minutes for green beans or asparagus, 10-15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
  • To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
  • Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

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

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.

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

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

A la nicoise is a French phrase that means "as prepared in Nice", typifying the cuisine found in and around Nice. A nicoise salad typically contains tuna which can be substituted for the chicken in this recipe.

Provided by luvcookn

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

2/3 cup vegetable oil
1/4 cup tarragon vinegar
2 teaspoons Dijon mustard
1 tablespoon fresh tarragon, chopped OR
1 teaspoon dried tarragon
4 medium new potatoes, cut into quarters
10 ounces green beans
6 cups bibb lettuce, bite-size pieces
2 cups cooked chicken, cut up
2 medium tomatoes, cut into wedges
2 hard-boiled eggs, cut into wedges
1/4 cup pitted whole ripe olives

Steps:

  • Prepare Dijon Vinaigrette.
  • Place potatoes and enough water to cover in 2 qt saucepan.
  • Heat to boiling.
  • Cook over medium heat 10 - 15 minutes or until potatoes are almost tender.
  • Stir in green beans.
  • Cook 5 minutes longer; drain.
  • Cover and refrigerate until chilled.
  • Arrange lettuce on large serving platter.
  • Top with chicken.
  • Arrange potatoes, beans, tomatoes, eggs and olives around edge of platter.
  • Drizzle with vinaigrette.

CHICKEN NICOISE SALAD RECIPE



Chicken Nicoise Salad Recipe image

Enjoy a twist on a traditional Nicoise salad with our Chicken Nicoise Salad Recipe. This delicious Chicken Nicoise Salad Recipe is sure to delight.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 7

2 heads Boston lettuce, separated into leaves
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
2 hard-cooked eggs, cut into wedges
2 cups steamed green beans
2 cups cubed cooked new potatoes
3 tomatoes (3/4 lb.), cut into wedges
1/2 cup KRAFT Lite House Italian Dressing

Steps:

  • Place lettuce in large serving bowl; top decoratively with chicken, eggs, beans, potatoes and tomatoes.
  • Refrigerate until ready to serve.
  • Add dressing; toss to coat.

Nutrition Facts : Calories 290, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 165 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 31 g

CHICKEN SALAD NICOISE



Chicken Salad Nicoise image

The taste of this classy french salad is enhanced by using chicken breast strips. My version uses a Lemon-Lime marinade for the chicken strips and grilling them on my George Forman Grill. The taste of the lemon-lime chicken in the salad will absolutely tingle your taste buds!

Provided by Witch Doctor

Categories     Salad Dressings

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 19

1 cup tequila lemon lime margarita mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 dash cayenne
lemon pepper
1 lb boneless skinless chicken breast, sliced into strips
1 medium size baking potato, cooked, drained, and cooled
1/2 lb fresh green beans, blanched and rinsed in cold water
3/4 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh parsley
2 garlic cloves, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
romaine lettuce leaf
2 medium tomatoes, peeled and cut into wedges
1 medium size red onion, sliced and separated into rings
1 medium size green pepper, seeded and cut into thin strips
capers

Steps:

  • Place the chicken strips into a large resealable plastic bag.
  • Combine seasonings and tequila mix. Add marinade to the bag with the chicken. Seal the bag, and place in the refrigerator for at least an hour or overnight.
  • Prepare George forman Grill and cook chicken 4 to 6 minutes or until done.
  • Peel and slice potato; arrange slices in a shallow dish. drain green beans, and trim ends. Place beans over potatoes in dish. Set aside.
  • Combine oil, vinegar, parsley, garlic, salt, and pepper in a jar. Cover tightly, and shake until well blended.
  • Drizzle half of dressing over potato-bean mixture. cover mixture with plastic wrap, and chill 30 minutes. Set remaining dressing aside.
  • Arrange lettuce leaves on 4 dinner plates. Spoon potato-bean mixture on lettuce leaves. Divide tomatoes, red onion, green pepper, and chicken evenly on potato-bean mixture. Pour remaining dressing over top. garnish salad with capers. cover each salad with plastic wrap, and chill at least 2 hours.
  • Serve chilled.

Nutrition Facts : Calories 567, Fat 42.6, SaturatedFat 5.8, Cholesterol 65.8, Sodium 229.8, Carbohydrate 18.6, Fiber 4.3, Sugar 4.8, Protein 29.1

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