Chicken Salad Niçoise

24 Aug



  • 1/2 lb red potatoes (I used 3 average sized potatoes)
  • 1/2 cup green beans, cut into 2-inch lengths
  • 3 precooked skinless chicken breasts (1lb), cut into long, thin strips
  • 2 medium carrots, cut into thin strips
  • 1 small red bell pepper, seeded and cut into strips
  • 1/2 small red onion, cut into thin strips
  • 1/3 cup niçoise or other black olives
  • 2 tbsp capers
  • 2 tbsp chopped fresh basil, tarragon or chives
  • 2 hard-boiled eggs, peeled and quartered
  • 2 small tomatoes, cut into wedges


  • 2 medium cloves garlic, peeled and finely chopped
  • 1 tsp Dijon mustard
  • 2 tbsp finely chopped fresh basil
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil


  1. Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. (*I steamed mine)
  2. Drain and cool potatoes, then peel and cut into thin wedges.
  3. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. (*I steamed my beans)
  4. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl.
  5. Whisk in oil a little at a time until well mixed, and season with salt and pepper.
  6. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs.
  7. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.

Recipe Source


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