Salads, Soups, & Chili

Chicken Salad Nicoise

Made with chicken instead of the usual tuna, this pleasingly light salad is a fresh take on a French Riviera classic.

Prep Time 
15 minutes or less
Cook Time 
15 minutes or less
Total Time 
30 minutes
Servings 
4
Ingredients 

DRESSING
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced fresh basil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD
1 tablespoon olive oil
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
3/4 pound (about 6) small red potatoes, washed and quartered
1/2 pound fresh green beans
1 head butter lettuce, torn into bite-sized pieces
2 tomatoes, cut into 3/4-inch wedges
1/3 cup nicoise or kalamata olives
1 tablespoon capers, rinsed and drained

Instructions 

Whisk together dressing ingredients in a small bowl. Set aside.

Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 8 to 10 minutes or until chicken is lightly browned and thoroughly cooked. Stir in 2 tablespoons of dressing. Transfer to a small bowl; cover and refrigerate for 1 hour or just until cool.

Meanwhile, put potatoes in small saucepan; add water to cover and bring to a boil over medium-high heat. Reduce heat to medium and cook for 8 to 10 minutes or until potatoes are tender when pierced with fork. Drain; transfer potatoes to a small bowl. Stir in 2 tablespoons of dressing. Cover and refrigerate for 1 hour or just until cool. Refrigerate remaining dressing until ready to serve.

Fill medium saucepan with water and bring to a boil over medium-high heat. Add green beans; return to boil and cook for 5 minutes or until beans are tender-crisp. Drain; chill in ice water and drain again. Transfer beans to a small bowl; cover and refrigerate 30 minutes or just until cool.

Scatter torn lettuce over large platter (about 15" x 12"). Arrange chicken, potatoes, green beans, and tomato wedges in individual groupings on top of the lettuce. Place olives in center and sprinkle capers over all groupings. Drizzle with remaining dressing.

Tips 

Butter lettuce is also called Bibb or Boston lettuce.

Variations 

1 teaspoon dried basil may be substituted for the minced fresh basil.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
French

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      491
    • Calories from Fat 
      58%
    • Total Fat 
      33g
    • Saturated Fat 
      5g
    • Total Carbohydrate 
      26g
    • Protein 
      26g
    • Sugars 
      5g
    • Cholesterol 
      66mg
    • Dietary Fiber 
      5g
    • Sodium 
      741mg
  • DAILY VALUE
    • Vitamin A 
      25%
    • Vitamin C 
      35%
    • Calcium 
      6%
    • Iron 
      12%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Fat 
      6
    • Vegetable 
      2
    • Very Lean Meat 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Gold'n Plump Exclusive