Chicken Niçoise Salad

Photo by Romulo Yanes
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 299 calories
    • Fat 12 g
    • Sat Fat 3 g
    • Cholesterol 254 mg
    • Sodium 460 mg
    • Protein 25 g
    • Carbohydrate 22 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 75 mg


  1. Check 1/2pound green beans, trimmed
  2. Check 1/2pound new potatoes, halved
  3. Check 4 large eggs
  4. Check 6cups salad greens
  5. Check 1 1/2cups shredded rotisserie chicken
  6. Check 1/2 small red onion, sliced
  7. Check 1/2cup cured black olives
  8. Check 3tablespoons red wine vinaigrette


  1. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes; run under cold water to cool. Repeat with the potatoes, steaming until tender, 10 to 12 minutes.
  2. Meanwhile, place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool. Peel and halve the eggs.
  3. Divide the greens among plates and top with the beans, potatoes, eggs, chicken, onion and olives. Drizzle with the vinaigrette.