Chicken Salad Niçoise
Published by Robert Rose
Editor's Note: For many people, summer means spending time with family and friends while dining al fresco. While you might have a beloved chicken salad recipe that you love to make, consider trying this recipe for Chicken Salad Niçoise for a change of pace. Some components of the salad can even be made the day before - just see the tips below.
The classic version of this salad is made with tuna, but chicken makes a light, delicious variation for a hot summer day. Plan the night before to cook extra potatoes and beans. Don’t let the long ingredient list put you off; the salad is quick and easy to make.
Make Ahead RecipeYes
Occasional Fresco, Casual Dinner Party, Family Get Together
Recipe CourseMain Course
Taste and TextureCrisp, Garlicky, Light, Salty, Savory
Type of DishDressing, Salad
- 2 cloves garlic, crushed
- 2 tsp (10 ml) Dijon mustard
- ¼ cup (50 ml) fresh lemon juice
- ½ cup (125 ml) olive oil
- Salt and pepper
- 2 cups (500 ml) shredded cooked chicken
- 2 cups (500 ml) cooked green beans, cut into 2 inch (5 cm) lengths
- 6 small new potatoes, cooked and sliced
- 1 small red bell pepper, cut into strips
- 1 small red onion, thinly sliced
- 2 cups (500 ml) sliced celery
- ¾ cup (175 ml) black olives
- Romaine lettuce, torn into bite sized pieces
- 3 hard cooked eggs, quartered
- 4 tomatoes, cut into wedges
Garlic Dressing: In a small bowl, whisk together garlic, mustard and lemon juice. Gradually whisk in oil. Season to taste with salt and pepper. Set aside.
In a large bowl, combine chicken, beans, potatoes, red pepper, onion, celery and olives.
Pour dressing over chicken mixture and gently toss to coat. Line a shallow salad bowl with lettuce and spoon salad on top. Garnish with eggs and tomatoes.
It would be great if you could freeze a salad and have it ready to go at a moment’s notice. Unfortunately salads and freezers don’t mix. But that doesn’t mean you can’t speed up the preparation of a salad like this one – using ingredients from your freezer such as cooked chicken, green beans and bell peppers. Try it!
The dressing can be made up to 1 day ahead and refrigerated. Bring to room temperature and whisk to recombine before using. The salad ingredients can be tossed together (end of step 2) several hours ahead and refrigerated.
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