Niçoise chicken salad

A plate of food on a table Chicken Salad Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
  • Easy
  • Serves 2

We’ve given the usual tuna Niçoise a twist by using chicken, for a lean veggie-packed salad that’s also rich in fibre, folate, vitamin c, iron and three of your five-a-day

Nutrient Unit
kcal 471
fat 17g
saturates 2g
carbs 31g
sugars 11g
fibre 12g
protein 43g
salt 0.7g
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For the dressing

  • 2 tbsp rapeseed oil
  • juice 1 lemon
  • 1 tsp balsamic vinegar
  • 1 garlic clove , grated
  • ⅓ small pack basil , leaves chopped
  • 3 pitted black Kalamata olive , rinsed and chopped

For the salad

  • 2 skinless chicken breasts
  • 1 tsp rapeseed oil
  • 250g new potatoes , thickly sliced
  • 200g fine green beans
  • ½ red onion , very finely chopped
  • 14 cherry tomatoes , halved
  • 6 romaine lettuces leaves, torn into bite-sized pieces
  • 6 pitted black Kalamata olive , rinsed and halved
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  • STEP 1

Mix the dressing ingredients together in a small bowl with 1 tbsp water. Add 1 tbsp of the dressing to the chicken breasts and toss well to coat. Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.

  • STEP 2
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Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.

  • STEP 3

Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing. Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.

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