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
Featured In: 62 Ways to Eat the Rainbow
VERIFIED BY Taste of Home Test Kitchen
- 1 cup cut fresh green beans
- 2 cups torn mixed salad greens
- 1 can (5 ounces) light tuna in water, drained and flaked
- 2 tablespoons sliced ripe olives, drained
- 1 teaspoon capers, rinsed and drained
- 1 small red onion, halved and thinly sliced
- 1 medium sweet red pepper, julienned
- 1 package (6 ounces) ready-to-use Southwest-style grilled chicken breast strips
- 2 hard-cooked eggs, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
- Dash pepper
- In a large saucepan, bring 8 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
- Meanwhile, place salad greens on a platter. In a small bowl, mix tuna, olives and capers; spoon in center of platter. Arrange green beans, onion, red pepper, chicken and eggs around tuna.
- In a small bowl, whisk dressing ingredients; drizzle over salad. Yield: 4 servings.
Originally published as Chicken Nicoise Salad in Country Woman June/July 2013, p31