Chicken Niçoise salad recipe
Created by The Tesco Recipes team
This twist on the classic Niçoise salad features seasonal Jersey Royals, which have a lovely firm yet creamy texture. We've swapped tuna for griddled chicken but included lots of the much-loved elements of the original salad including a tangy-sweet French dressing. This is the ultimate chicken salad for the sunshine!
See method- Serves 4
- Takes 45 mins
- 430 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 450g pack Tesco Finest Jersey Royals, halved
- 1½ tbsp olive oil
- ½ tsp dried oregano
- 2 eggs
- 220g pack green beans, trimmed
- 320g pack boneless, skinless chicken breast fillets
- ½ lemon, juiced
- 75g pitted Kalamata olives, drained
- 220g cherry tomatoes, halved
- 60g pack lamb’s lettuce
- 60g pack wild rocket
For the dressing
- 3 tbsp extra-virgin olive oil
- 1½ tbsp white wine vinegar
- 1 tsp Dijon mustard
- 2 tsp clear honey
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Shop ingredientsEach serving contains
- Energy
- 1795kJ 430.0kcal
- Fat
- 24g
- Saturates
- 4g
- Salt
- 1.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 24.0gProtein 25.7gFibre 5.7g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes with 1 tbsp oil and the oregano on a baking tray. Roast for 30-35 mins, turning halfway, until golden, crisp and tender. Allow to cool for 5 mins.
- Meanwhile, boil the eggs for 6½ mins, adding the beans for the final 3 mins; drain and run the eggs under cold water until cooled.
- Put the chicken breasts between two pieces of baking paper and bash with a rolling pin until they are each an even thickness of about 1.5cm. Drizzle over the remaining ½ tbsp oil; season well. Heat a griddle pan until smoking hot and cook the chicken for 3-4 mins on each side or until charred and cooked through. Transfer to a plate, squeeze over the lemon juice; loosely cover with foil to keep warm.
- Peel and halve the eggs and cut the chicken into 2.5cm strips. Put the potatoes, beans, olives, tomatoes and lettuce leaves on a platter. Whisk the dressing ingredients together with a generous pinch of salt and pepper, then pour over the salad and toss well to combine. Serve the salad topped with the chicken and eggs.
- Tip: Make all the elements ahead of time, then keep in the fridge for up to 2 days. Toss and dress just before serving.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
