Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Nicoise salad is spruced up in this recipe with a yummy herb vinaigrette. Serving it with simple grilled chicken is also an affordable and easy protein choice.
1 bag (8 oz) spring mix, arugula, or baby kale
4 (5-6 oz) boneless-skinless chicken breasts
1 pound fingerling potatoes or baby potatoes, diced into ½ inch pieces
2 cups green beans, cut into 2 inch long pieces
1 heaping cup cherry tomatoes, halved
½ cup large pitted black olives, halved
¼ cup large capers, drained
¼ cup olive oil
2 TBSP fresh lemon juice
2 TBSP champagne or white wine vinegar
2 TBSP fresh parsley, finely chopped
2 tsp stone ground mustard
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp honey
½ tsp sea salt
½ tsp fresh cracked pepper
*Extra olive oil, salt and pepper for seasoning
1. Lay chicken breasts on a cutting board, cover with plastic wrap and pound to ½ inch thickness with a meat mallet. Toss the chicken breasts with a small amount of olive oil, salt and pepper. Heat grill or grill pan to medium high and grill for about 5 minutes per side, until cooked through. Let cool before slicing.
2. In a small bowl whisk together the olive oil, along with all the ingredients listed below “olive oil” on the ingredients list.
3. Heat oven to 400 degrees. Toss potatoes with 1 TBSP of the dressing, spread onto a roasting sheet and roast 20 minutes, tossing once after 10 minutes.
4. Immediately toss the potatoes with another 1 TBSP dressing once removed from the oven.
5. In a small bowl toss the tomatoes, olives, and capers with 1 TBSP of the dressing.
6. Steam the green beans in a small pot or in the microwave for 2 minutes, so they still have some crunch to them.
7. Toss the lettuce with remaining 1 TBSP of dressing. Arrange the chicken slices, potatoes, green beans and tomato mixture over the greens.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.