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.
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
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.
SALADE NIçOISE
This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.
Provided by Daniel Boulud
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 29
Steps:
- Potatoes: Fill a small saucepan with water. Add potatoes, thyme sprig, bay leaf, and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes. Haricots vert: Fill a large saucepan with water and bring to a boil. When boiling, add a big pinch of salt, followed by haricots verts. Cook until tender with a slight snap, 4-9 minutes depending on size. Eggs: Fill a small saucepan with water and bring to a boil. When boiling, use a spoon to gently ease eggs into the water. Cook exactly 7½ minutes. Meanwhile, prepare two ice baths: Fill two large bowls with water and plenty of ice.
- Scallions: Trim away the very end of the root while keeping scallion intact; remove the thick outer layer. Cut away the dark green top, leaving a 3-inch length of white and light-green scallion. Make several 1-inch vertical cuts down the top to create a scallion "brush." Repeat with all the scallions and place them in an ice bath to preserve freshness. Radishes: Slice each radish lengthwise into thin slices. Set aside.
- When beans are mostly tender with a touch of firmness, use a strainer to transfer them to an ice bath to stop the cooking. Remove eggs and place them into the same ice bath. Check potatoes for doneness by piercing one with a knife; there should be no resistance. Remove potatoes and set aside; discard thyme and bay leaf. Peel eggs, slice in half lengthwise, and set aside.
- Assembly: On a serving platter, layer the Boston lettuce, followed by the baby gem. Slice potatoes in half lengthwise and distribute evenly, followed by haricots verts, scallions, whole tomatoes, radish, large chunks of tuna, and eggs. Garnish with leaves of basil and chervil.
- Pit olives (optional): Place olives on a flat surface. Press the bottom of a small bowl on the olives to loosen their pits; remove and discard the pits. Scatter the pitted olives over the salad. Next, tuck small bunches of arugula within the lettuce. Finally, finish assembling the salad by laying about 10 anchovies evenly across the top.
- Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère's Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.
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.
CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
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 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
More about "chicken salad niçoise recipes"
SALADE NICOISE | RECIPES | DELIA ONLINE
From deliaonline.com
CHICKEN NICOISE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHICKEN SALAD NIçOISE | CANADIAN LIVING
From canadianliving.com
INA GARTEN SALAD NICOISE - TABLE FOR SEVEN
From ourtableforseven.com
5 NIçOISE SALAD RECIPES | MARTHA STEWART
From marthastewart.com
CLASSIC SALADE NIçOISE - CAROLINE'S COOKING
From carolinescooking.com
BEST CHICKEN SALAD RECIPE (10 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
SALADE NIçOISE RECIPE - QUICK FROM SCRATCH SOUPS & SALADS
From foodandwine.com
ROASTED CHICKEN THIGHS WITH BLUEBERRIES RECIPE - NYT COOKING
From cooking.nytimes.com
CHICKEN AND RADISH SALAD WITH A GREEN HAZELNUT DRESSING RECIPE
From telegraph.co.uk
GRILLED CHICKEN NIçOISE SALAD RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN SALAD NICOISE – ZABIHA HALAL
From zabihahalal.com
NICOISE SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN SALAD NIçOISE - A LITTLE AND A LOT
From alittleandalot.com
OUR BEST CHICKEN SALAD RECIPES, INCLUDING LEMONY, HERBY AND …
From washingtonpost.com
HOW TO MAKE THE PERFECT SALADE NIçOISE
From theguardian.com
BEST TUNA SALAD RECIPE - HOW TO MAKE TUNA SALAD - DELISH
From delish.com
SALADE NIçOISE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO MAKE TUNA SALAD - REAL SIMPLE
From realsimple.com
THE BEST NICOISE SALAD | FOODIECRUSH.COM
From foodiecrush.com
CHICKEN SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
A CLEVER DINNER HACK FROM A READER - THE NEW YORK TIMES
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love