Chicken Niçoise Salad with Tarragon-Olive Vinaigrette
3
Points®
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
4
Difficulty
Easy
Nicoise salad is traditionally made with tuna, but we switched it up and use chicken instead. Perfect for a summer picnic, this salad shows off potatoes, green beans, lettuces, and fresh tarragon at their peak and is hearty enough to enjoy as a complete meal. Here, we’ve used kalamata olives instead of the French Niçoise variety since kalamatas are easier to find at most supermarkets. Grilled salmon or shrimp would also be delicious in this dish. To pack it up for an al fresco lunch, store the dressing in a separate container and drizzle it on just before serving.
Ingredients
Cooking spray
4 spray(s)
Table salt
½ tsp, plus more for salting water
Uncooked white potato
8 oz, fingerling variety
Uncooked string beans
8 oz, thin, trimmed
Uncooked boneless skinless chicken breast
20 oz, 4 (5-oz breasts)
Black pepper
¼ tsp
White wine vinegar
2 Tbsp
Extra virgin olive oil
1½ Tbsp
Dijon mustard
½ tsp
Olives
8 olive(s), large, Kalamata variety, pitted and minced
Shallot
1 small, minced
Fresh tarragon
2 tsp, choppped
Fresh mixed greens
5 oz
Plum tomato
4 medium, cut into wedges
Hard boiled egg
2 item(s), large, quartered
Red onion
1 small, thinly sliced
Black pepper
⅛ tsp