Grilled Chicken Nicoise Food

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CHICKEN NICOISE SALAD



Chicken Nicoise Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

8 ounces fingerling potatoes
6 ounces haricot verts
2 Gem or Bibb lettuce hearts, outer leaves removed, quartered
6 cherry tomatoes, halved
2 hard-boiled eggs, quartered
6 ounces cooked chicken, shredded roughly
1/4 cup Mustard Vinaigrette, recipe follows
Kosher salt and freshly ground black pepper
4 ounces pitted nicoise olives
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 clove garlic, minced
1/4 shallot, minced
Kosher salt and freshly ground black pepper

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



Chicken Nicoise image

From the July 2008 Williams-Sonoma catalog. Kalamata olives can be substituted. I also added red and green bell pepper slices.

Provided by Veghead

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 roasting chicken, cut into serving pieces
salt and pepper
1/4 cup olive oil
1 yellow onion, diced
2 garlic cloves, minced
3 yellow squash, quartered and sliced
1/4 cup dry white wine
3 tablespoons parsley, chopped
3 teaspoons tarragon, chopped
5 plum tomatoes, seeded and quartered
1/4 cup black olives, pitted
1 1/4 cups chicken stock

Steps:

  • Season chicken with salt and pepper. Warm oil, In a 5 1/2 quart dutch oven over medium-high heat. Add Chicken; brown on all sides, about 7 minutes total. Transfer chicken to plate.
  • Reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 tbs parsley and 2 tsp tarragon. Cook, stirring occasionally, until squash is soft but not browned, about 4 minutes.
  • Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken is cooked through, 25-30 minutes. Stir in 1 tbs parsley and teaspoons tarragon. Serve immediately.

Nutrition Facts : Calories 383.5, Fat 27.7, SaturatedFat 5.7, Cholesterol 55.7, Sodium 239.2, Carbohydrate 15.1, Fiber 3.4, Sugar 8.2, Protein 17.8

CHICKEN BREASTS NICOISE



Chicken Breasts Nicoise image

An absolute must when visiting Nice is a visit to the spectacular food market in the old section of the city. Along with seasonal produce, vendors set up incredible displays of olives. Among them are the briny black nicoise olives featured in this recipe. You can find them in specialty food markets or you can substitute Greek kalamata olives, if necessary. In any case, you won't be dissappointed. This is a delicious recipe.

Provided by MarieRynr

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
6 (6 ounce) boneless skinless chicken breasts
1 large onion, chopped
1 tablespoon minced garlic
1 (15 ounce) can diced tomatoes, undrained
1 cup pitted and coarsely chopped nicoise olives or 1 cup kalamata olive
1/2 cup red wine
1/2 cup reduced-sodium chicken broth
1 tablespoon Pernod, optional
1 teaspoon herbes de provence

Steps:

  • Heat the olive oil in a large skillet over medium high heat.
  • When hot, add the breasts; saute until well browned on both sides, 3 to 4 minutes per side.
  • Remove and set aside.
  • Add the onion and saute until softened, 3 to 4 minutes; add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
  • Add the tomatoes with their juice and crush lightly with a fork.
  • Add the olives, red wine, broth, Pernod, if using, and herbes do Provence.
  • Cook until reduced and thickened slightly, 8 to 10 minutes.
  • Return the breasts to the skillet; reduce the heat to low.
  • Cook, covered, turning once, until the chicken is no longer pink in the thickest portion when cut with a knife, 3 to 4 minutes per side.
  • I like to serve this with rice and steamed runner beans.

NICOISE SALAD WITH GRILLED TUNA



Nicoise Salad With Grilled Tuna image

This is our family's favorite Nicoise salad. You can substitute canned tuna or grilled chicken for the grilled tuna. Change out the vegetables to suit your taste. The dressing is the best part - flavorful enough to stand up to the potatoes and tuna, without overwhelming the greens. I like to use a mix of lettuces in this salad - for flavor and appearance. Serving size is a generous plateful.

Provided by dianegrapegrower

Categories     Tuna

Time 45m

Yield 2 serving(s)

Number Of Ingredients 20

8 -10 ounces tuna
olive oil
lemon juice, and
pepper
4 cups lettuce, your choice
4 green onions, chopped
8 ounces small red potatoes, quartered
4 ounces green beans, cut in 2 lengths
2 hardboiled egg, sliced
1 cup cherry tomatoes, quartered
1 avocado, sliced
1/4 cup olive, halved or left whole (optional)
1/3-1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon finely chopped herbs, your choice. Parsley and chives are good
1/2 tablespoon seasoning salt
1 teaspoon seasoned pepper
1 teaspoon garlic powder
2 tablespoons grated parmesan cheese
2 tablespoons water

Steps:

  • Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
  • Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
  • Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
  • Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
  • Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.

CHICKEN NICOISE SALAD



Chicken Nicoise Salad image

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

2/3 cup vegetable oil
1/4 cup tarragon vinegar
2 teaspoons Dijon mustard
1 tablespoon fresh tarragon, chopped OR
1 teaspoon dried tarragon
4 medium new potatoes, cut into quarters
10 ounces green beans
6 cups bibb lettuce, bite-size pieces
2 cups cooked chicken, cut up
2 medium tomatoes, cut into wedges
2 hard-boiled eggs, cut into wedges
1/4 cup pitted whole ripe olives

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 NIçOISE



Chicken Niçoise image

Bring the flavors of France to your dinner table with this easy spin-off on a famous salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 1/4 cups dry white wine or Progresso™ chicken broth (from 32-ounce carton)
4 boneless skinless chicken thighs (1 pound)
3 garlic cloves, finely chopped
1/2 cup frozen pearl onions
1 tablespoon Italian seasoning
2 medium bell peppers, sliced
6 Kalamata olives, pitted and chopped
2 cups hot cooked rice

Steps:

  • Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm.
  • Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
  • Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve over rice.

Nutrition Facts : Calories 245, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg

GRILLED CHICKEN NICOISE



Grilled Chicken Nicoise image

Sun-dried tomatoes, olives, garlic, lemon, capers, and fresh herbs--we really love this combination of sunny mediterranean flavors--and the fact that it can mostly be made ahead! Prep time includes marinate time. Serve with a tossed salad, grilled zucchini, and jacket potatoes. Adapted from The New California Cook, by Diane Rossen Worthington.

Provided by BecR2400

Categories     Chicken Breast

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup sun-dried tomato
3 garlic cloves
2 teaspoons extra-virgin olive oil
15 nicoise olives, pitted (or black olives)
1 teaspoon capers, well drained and rinsed
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
1 tablespoon Dijon mustard
2 teaspoons fresh squeezed lemon juice
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 boneless skinless chicken breasts
2 tablespoons reserved sun-dried tomato marinade (above)
2 teaspoons fresh squeezed lemon juice
1/4 cup sour cream
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Drain tomatoes and pat them dry. (If using dry-packed, pour boiling water over them to re-hydrate. Let soften for 20 minutes. Drain and pat dry.
  • Mince the garlic in a food processor fitted with a metal blade. Add the sun-dried tomatoes and the remainder of the marinade ingredients. Process until pureed to the consistency of a thick paste. Reserve 2 Tbsp of the marinade for the sauce. Taste and adjust seasonings.
  • Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
  • Place the chicken breasts in a large shallow glass dish. Pat/spread the marinade over the chicken. Turn chicken coat both sides evenly. Cover and refrigerate the chicken for a minimum of two hours and a maximum of eight.
  • To make the sauce, combine the reserved marinade, lemon juice, sour cream, salt and pepper in a small mixing bowl and whisk until smooth. Taste and adjust seasonings. Set aside.
  • Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout.
  • To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.

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