Chicken Niçoise Salad

Chicken Niçoise Salad
Romulo Yanes
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preparation
25
minutes
cooking
30
minutes
Serves 4

Ingredients

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
1/2
cup
cured black olives
3
tablespoons
red wine vinaigrette

Directions

  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.

 

Sarah Copeland
March 2011

Nutritional Information

  • Per Serving
  • Calories 299
  • Protein 25 g
  • Carbohydrate 22 g
  • Sugar 5 g
  • Fiber 5 g
  • Fat 12 g
  • Sat Fat 3 g
  • Calcium 75 mg
  • Iron 3 mg
  • Sodium 460 mg
  • Cholesterol 254 mg
What does this mean? See Nutrition 101.

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