Chicken Nicoise Salad Recipe

Chicken Nicoise Salad Recipe
Chicken Nicoise Salad Recipe photo by Taste of Home
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Chicken Nicoise Salad Recipe

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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.—Nick Monfre, Oak Ridge, New Jersey
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound fresh green beans, trimmed and halved (about 1 cup)
  • DRESSING:
  • 1/4 cup olive oil
  • 2 teaspoons grated lemon peel
  • 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

Directions

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. Yield: 4 servings.
Originally published as Chicken Nicoise Salad in Country Woman June/July 2013, p31

Nutritional Facts

1 serving: 289 calories, 18g fat (3g saturated fat), 142mg cholesterol, 562mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 24g protein.

  • 1/2 pound fresh green beans, trimmed and halved (about 1 cup)
  • DRESSING:
  • 1/4 cup olive oil
  • 2 teaspoons grated lemon peel
  • 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
  1. 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.
  2. Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers.
  3. Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing. Yield: 4 servings.
Originally published as Chicken Nicoise Salad in Country Woman June/July 2013, p31

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