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 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.
SHEET-PAN ROASTED SALMON NIçOISE SALAD
Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner - fit for company and easy enough for a weeknight.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
- While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
- Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
- Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
- Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
- Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.
SHEET PAN ARCTIC CHAR NIçOISE SALAD
Combining uncooked and cooked ingredients in a salad creates a depth of flavor and variety of textures. In this niçoise-inspired salad, the potatoes, green beans and fish are all roasted together on a sheet pan and then served atop fresh baby salad greens, herbs and cherry tomatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven and preheat to 425˚ F. Bring a small saucepan of water to a boil. Fill a bowl with ice water. Toss the potatoes in a separate bowl with 1 tablespoon olive oil and a pinch each of salt and pepper. Add the potatoes to the hot baking sheet, cut-side down, reserving the bowl. Bake until browned on the bottom, about 15 minutes.
- Meanwhile, add the eggs to the boiling water; cook 9 minutes. Remove and transfer to the ice water; set aside.
- Add the green beans and olives to the reserved bowl and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. After the potatoes have browned, toss and move to one side of the pan. Add the green beans and olives to the other side. Brush the char with 1 teaspoon olive oil and season with salt and pepper. Place the fillets on top of the vegetables and bake until the fish is just cooked through and easily flakes with a fork, 10 to 12 minutes.
- Whisk together the mustard, olive brine, vinegar and remaining 2 tablespoons olive oil in a small bowl. Combine the salad greens and herbs in a large bowl; toss with three-quarters of the dressing.
- Divide the salad among bowls. Top with the fish, tomatoes, potatoes, green beans and olives. Peel and slice the hard-boiled eggs and add to the salads. Drizzle with the remaining dressing.
Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 138 milligrams, Sodium 699 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 34 grams, Sugar 4 grams
ROAST CHICKEN NIçOISE SALAD
Roast chicken Niçoise salad is a gorgeous arranged salad with roasted chicken breasts, roasted potatoes, haricots verts, hard boiled eggs, tomatoes, olives and a light, lemony vinaigrette to drizzle over everything.
Provided by Kathryn Doherty
Categories Salads
Time 45m
Number Of Ingredients 20
Steps:
- Preheat oven to 425. Line 2 baking sheets with parchment paper and set aside.
- Drizzle the chicken with olive oil and season with salt and pepper. Place on one baking sheet.
- Toss the potatoes with 1 tablespoon olive oil, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread in an even layer on the second baking sheet. Roast chicken and potatoes at 425 for 25 minutes.
- Meanwhile, toss the haricots verts with the remaining 1 tablespoon olive oil, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. After 25 minutes, add the haricots verts to the sheet pan with the potatoes. Return to the oven and roast the veggies and chicken for an additional 10 minutes, or until the haricots verts are tender.
- While the chicken and veggies are roasting, make the hard boiled eggs. Place 4 eggs in a medium pot and cover with water. Bring to a boil then cover and turn off the heat. Let them sit for 7-8 minutes for jammy eggs or for 12 minutes for fully cooked through eggs. Drain and immediately rinse in very cold water until cooled to stop the cooking. Peel and halve the eggs to use for this recipe.
- Make the dressing. Combine all of the dressing ingredients, except the olive oil, in a bowl or jar. Whisk well (or shake up). Drizzle in the olive oil and whisk again until the dressing is well mixed.
- Arrange the tomatoes, eggs and olives on a platter or individual plates. Add the roasted chicken, potatoes and haricots verts. Drizzle each plate with 3 tablespoons of the dressing and reserve the remaining dressing to serve at the table.
Nutrition Facts : Calories 644 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 237 milligrams cholesterol, Fat 46 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1088 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 36 grams unsaturated fat
SHEET PAN SALAD
The tahini in the dressing is Ree's inspiration for including other ingredients that harmonize beautifully in Middle Eastern recipes: zaatar, pistachios, and pomegranate.
Provided by Ree Drummond : Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- Place the squash, cauliflower, shallots and chickpeas on a half-sheet pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with the zaatar and salt, then toss to coat well. Roast, turning once, until the veggies are tender and just starting to brown, 20 to 25 minutes.
- While the veggies cook, make the dressing. Whisk together the tahini, maple syrup, lemon juice, a pinch of salt and the remaining tablespoon of olive oil. While whisking, slowly drizzle in 1 tablespoon of the hot water at a time, until the mixture is smooth. Season with salt.
- Remove the roasted veggies from the oven. Top with the arugula, pomegranate seeds, pistachios and goat cheese, then drizzle with the tahini dressing.
SHEET PAN CHICKEN NICOISE SALAD
This easy recipe for sheet pan chicken nicoise salad combines roasted chicken and potatoes with a healthy selection of fresh vegetables for a colorful, flavorful summer supper that everyone will love!
Provided by Kate Morgan Jackson
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Line a rimmed sheet pan with foil.
- Toss the chicken breasts and potatoes with 1/8 cup of the olive oil. Add a pinch of salt and pepper and toss again. Spread the chicken and potatoes in a single layer on the sheet pan and roast until chicken is done and potatoes are tender, about 25-30 minutes. Let the chicken rest for 5 minutes under foil.
- While the chicken is cooking, cook the green beans in simmering salted water until just done, about 5 minutes. Drain and set aside.
- Shake up the rest of the olive oil with the mustard, lemon juice and zest, along with another pinch of salt and pepper.
- Time to assemble! Cut the chicken into slices and arrange on plates (or all on one big platter if you prefer!). Surround the chicken with the potatoes, green beans and tomatoes and egg halves. Drizzle the lemon dressing over everything. Scatter parsley and capers and feta cheese on top, grind on a little fresh pepper and serve!
Nutrition Facts : Calories 482 calories, Sugar 6.1 g, Sodium 388 mg, Fat 35.9 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 27.4 g, Fiber 5.7 g, Protein 15.8 g, Cholesterol 130.6 mg
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