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.

An arranged roast chicken Niçoise salad with a lemony chive dressing over top on a large round white platter.

We've just had a fantastic family weekend at the beach for Easter. The cousins had a blast playing together, we squeezed in some beach and boat time before the weather turned south and just being together was so special.

But let’s talk food.

Previously, I’ve shared tuna Niçoise salad, which of course is very good eats. And I love having tasty ways to use canned tuna.

But you guys, to be honest, I love this version even more.

Roast chicken Niçoise salad is a gorgeous arranged salad with juicy roasted chicken breasts, roasted potatoes, haricots vests, hard boiled eggs, tomatoes, olives and a light, lemony vinaigrette to drizzle over everything.

It makes an excellent lunch or dinner. (And the leftovers keep great for another day!)

Plus, it’s a gorgeous platter to serve and it’s fun to arrange your plate just like you like.

The colors, the flavor, the mix of textures and tastes, it just works.

Close up of sliced roasted chicken breasts on a Niçoise salad platter.

Especially the juicy roasted chicken, cut into thick slices and served with all the rest of it. It’s just so hearty and flavorful.

And that lemony, herby vinaigrette that you drizzle over everything just brings everything together perfectly.

Not surprising really, the French kinda know their stuff.

But it’s definitely one of those meals where you are constantly trying to get a little bite of everything on your fork all at the same time.

And you will be going back for more, more, more.

It’s really that good.

So let’s get to it.

Close up of roasted potatoes on a large white serving plate of a chicken Niçoise salad.

First things first, in case you were wondering…

What is a Niçoise salad?

This is a French version of salad in the style of Nice, a city in the southwestern part of the country on the French Riviera.
A Niçoise salad features potatoes, tomatoes, green beans, hard boiled eggs, olives and a protein like chicken, tuna or other fish.

But you know me, I love giving you options and some substitutions so you can make this recipe work for you!

In that vein, I’ve got some notes and substitutions coming up below on how to make roast chicken Niçoise salad. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Two bone in chicken breasts on a parchment paper lined baking sheet before being cooked.

Roasted chicken breasts on a cutting board cut into thick slices.

Halved gold potatoes on a parchment paper lined baking sheet before being cooked.

A parchment paper lined sheet pan with roasted potatoes and haricot verts.

Ingredient Notes and Substitutions

Chicken: The bone-in chicken breasts give some extra juiciness and flavor to the roasted chicken. You could also substitute regular chicken breasts. And while I find two bone-in chicken breasts are enough for 4 servings once sliced, feel free to cook more.
Potatoes: You can use Yukon potatoes, small gold potatoes or fingerling potatoes for this salad. Just slice them if yours are large so they cook through - and are easier to eat.
Haricots verts: These are a French style thin green bean and can be found in most stores. (They are often sold in pre-packaged bags instead of loose like regular green beans.) I highly recommend these for their taste, texture and daintiness for this salad.
Tomatoes: I like using the multicolored small round tomatoes, sometimes called rainbow or constellation. You can also sub cherry or grape tomatoes or even use heirloom tomatoes if they are in season.
Hard boiled eggs: You can make yours jammy or cook them all the way through, however you enjoy them. Details are in the recipe card for both ways.
Olives: Traditionally, Niçoise olives are used, but I find kalamata olives are an easy substitute and readily available. Feel free to also substitute your favorite olive.

Also, you can use this Niçoise salad as a base and top it with tuna, salmon or another cooked fish if you want, instead of the chicken.

Or if you want a vegetarian version, try it with some chickpeas in place of the chicken.

Lots of ways to customize.

A large white platter with roast chicken Niçoise salad before being drizzled with dressing.

A small pitcher of dressing being drizzled over roasted potatoes on an arranged chicken Niçoise salad platter.

But we’re not done yet, oh no!

Now, let’s talk about other mix-ins you can add.

Additions to Niçoise salad:

Capers
Sliced cucumbers
Sliced radishes
Pickles
Pickled red onions
Mixed greens

The salad is certainly plenty hearty and colorful on its own, but feel free to add any of the above to suit your tastes.

Roast chicken Niçoise salad on a large round white platter with tomatoes, olives, eggs, potatoes and haricot verts.

Sliced chicken breasts, hard boiled eggs, haricots verts and roasted potatoes on a white round serving plate.

Last thing, what to do with any leftovers.

Leftovers will keep in a covered container in the refrigerator for up to 4-5 days.

It helps if you have left off the vinaigrette and store that separately (in a bowl or small jar).

You can reheat the potatoes and green beans and sliced chicken on a foil-lined sheet in the oven on low broil for 6-7 minutes to get them heated back through.

Then arrange, drizzle with the vinaigrette and dig in!

I have done that multiple times with leftovers. It makes such a fantastic lunch later in the week!

I really hope you give this a try for a delicious chicken version of Niçoise salad.

Enjoy!

XO,

Kathryn

Yield: 4 servings

Roast Chicken Niçoise Salad

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

For the chicken:

2 bone-in chicken breast halves
2 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For the salad:

1 ½ lbs. Yukon, fingerling or small gold potatoes, sliced if large
1 lb. haricots verts
2 tablespoons extra virgin olive oil, divided
1 ½ teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
1 pint cherry tomatoes
4 large eggs
⅓ cup kalamata olives

For the dressing:

3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
3 tablespoons chopped fresh herbs (such as parsley, chives, dill)
1 tablespoon Dijon mustard
1 teaspoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup extra-virgin olive oil

Instructions

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, ¾ teaspoon kosher salt and ½ 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, ¾ teaspoon kosher salt and ¼ 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.

Notes

Chicken: The bone-in chicken breasts give some extra juiciness and flavor to the roasted chicken. You could also substitute regular chicken breasts. And while I find two bone-in chicken breasts are enough for 4 servings once sliced, feel free to cook more.

Potatoes: You can use Yukon potatoes, small gold potatoes or fingerling potatoes for this salad. Just slice them if yours are large so they cook through - and are easier to eat.

Haricots verts: These are a French style thin green bean and can be found in most stores. (They are often sold in pre-packaged bags instead of loose like regular green beans.) I highly recommend these for their taste, texture and daintiness for this salad.

Tomatoes: I like using the multicolored small round tomatoes, sometimes called rainbow or constellation. You can also sub cherry or grape tomatoes or even use heirloom tomatoes if they are in season.

Olives: Traditionally, Niçoise olives are used, but I find kalamata olives are an easy substitute and readily available. Feel free to also substitute your favorite olive.

Other add-ins: Feel free to also add (or swap out for some of these ingredients) some capers, sliced cucumbers, sliced radishes, pickles, pickled red onions and mixed greens.

Leftovers: Leftovers will keep in a covered container in the refrigerator for up to 4-5 days. It helps if you have left off the vinaigrette and store that separately (in a bowl or small jar). You can reheat the potatoes and green beans and sliced chicken on a foil-lined sheet in the oven on low broil for 6-7 minutes to get them heated back through. Then arrange with the veggies and eggs, drizzle with the vinaigrette and dig in!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 644Total Fat: 46gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 237mgSodium: 1088mgCarbohydrates: 30gFiber: 4gSugar: 5gProtein: 29g