Chicken Nicoise Salad

  • Yield : 2 servings
  • Cook Time : 30m
  • Ready In : 30m
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  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.

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