Recipe Of The Week: Chicken Nicoise Salad

Nicoise salad is spruced up in this recipe with a yummy herb vinaigrette.

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.

Ingredients

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

RELATED RECIPE: BBQ Chicken Salad

Preparation

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.

RELATED RECIPE: Roasted Chicken Made Easy

More recipes from Jessica Cerra.

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.

Jan Frodeno Reflects on His Final Ironman World Championship

Immediately after finishing 24th place at his final Ironman World Championships, the Olympic medalist (and three-time IMWC winner) explains what his race in Nice meant to him.

Keywords: