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Chicken Niçoise Salad

Chicken Niçoise Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2011

Nutritional Information

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

Quick Tip

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For a truly authentic taste, add 8 oil-packed anchovy fillets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.