CHICKEN NICOISE SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
- Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
- Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
- In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.
CHICKEN NICOISE SALAD
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. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. -Nick Monfre, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 142mg cholesterol, Sodium 562mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.
CHICKEN NIçOISE SALAD SANDWICHES
Taking a hint from French tuna salad, these chicken hoagies are a culinary creation.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, gently mix all ingredients except 1/2 cup of the dressing, the rolls and romaine. Season with salt and pepper to taste.
- Cut slit in top of each roll, being careful not to cut all the way through. If necessary, remove excess bread from interior of each to allow room for filling.
- Stuff each roll with 1/4 cup lettuce and rounded 1/2 cup chicken mixture. Drizzle each sandwich with 1 tablespoon dressing.
Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 150 mg, Fat 2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 8 g, TransFat 1/2 g
CHICKEN NICOISE SALAD
A la nicoise is a French phrase that means "as prepared in Nice", typifying the cuisine found in and around Nice. A nicoise salad typically contains tuna which can be substituted for the chicken in this recipe.
Provided by luvcookn
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare Dijon Vinaigrette.
- Place potatoes and enough water to cover in 2 qt saucepan.
- Heat to boiling.
- Cook over medium heat 10 - 15 minutes or until potatoes are almost tender.
- Stir in green beans.
- Cook 5 minutes longer; drain.
- Cover and refrigerate until chilled.
- Arrange lettuce on large serving platter.
- Top with chicken.
- Arrange potatoes, beans, tomatoes, eggs and olives around edge of platter.
- Drizzle with vinaigrette.
CHICKEN SALAD SANDWICHES
Provided by Food Network
Time 20m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
- Serve the chicken salad on the toasted rolls with lettuce and tomato.
SALADE NIçOISE SANDWICHES
Steps:
- Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl. Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving 1/2-inch-thick crusts. Spread olive paste on inside of each bread piece. Cover olive paste with generous amount of arugula. Spread 1/2 cup tuna mixture onto each bottom piece of bread. Top with sliced tomato and sliced onion, then with top pieces of bread. (Can be prepared 6 hours ahead.)
NIçOISE CHICKEN SALAD
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
Provided by Good Food team
Categories Lunch
Time 25m
Number Of Ingredients 14
Steps:
- 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.
- Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.
- 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.
Nutrition Facts : Calories 471 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
CHICKEN SALAD NIçOISE
Categories Salad Chicken Egg Leafy Green Olive Potato Tomato Low Fat Quick & Easy Green Bean Self
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. 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. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.
CHICKEN SALAD FOR SANDWICHES
Simple old-fashioned chicken salad which is perfect for sandwiches or stuffing tomatoes. Although the recipe calls for boiling uncooked chicken leftover chicken would also work fine and give wonderful flavor to the chicken salad. Recipe source: local newspaper
Provided by ellie_
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken, celery stalk and onion in saucepan with water to cover.
- Bring to a boil and simmer 20 minutes or until chicken is done.
- Drain and discard onion and celery.
- Let chicken cool.
- In a food processor chop chicken.
- In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
- Cover and refrigerate until chilled.
Nutrition Facts : Calories 613.7, Fat 43, SaturatedFat 8.2, Cholesterol 115.7, Sodium 748.5, Carbohydrate 25.6, Fiber 1.2, Sugar 7.7, Protein 31.7
CHICKEN NICOISE SALAD RECIPE
Enjoy a twist on a traditional Nicoise salad with our Chicken Nicoise Salad Recipe. This delicious Chicken Nicoise Salad Recipe is sure to delight.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Place lettuce in large serving bowl; top decoratively with chicken, eggs, beans, potatoes and tomatoes.
- Refrigerate until ready to serve.
- Add dressing; toss to coat.
Nutrition Facts : Calories 290, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 165 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 31 g
TUNA NICOISE SANDWICH
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine.
- Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich.
- Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.
Nutrition Facts : Calories 591 g, Fat 24 g, Fiber 2 g, Protein 37 g
BEST CHICKEN SALAD SANDWICH
Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.
Provided by peloquinswife
Categories Salad
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g
SPRING CHICKEN NIçOISE
Chicken breast, new potatoes, and sugar snap peas are all steamed in the same basket along with fresh oregano for this satisfying dinner salad. A lively lemon-Dijon dressing, salty feta, and of course Niçoise olives give it a lift.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.
- Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.
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