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.
Yield: 4 servings
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
Serving: 1serving | Calories: 644kcal | Carbohydrates: 30g | Protein: 29g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 36g | Cholesterol: 237mg | Sodium: 1088mg | Fiber: 4g | Sugar: 5g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
