About recipe

Executive Chef Kevin Conner takes a fresh approach on the classic Nicoise salad. Originating in Nice, France, this salad is traditionally composed of tomatoes, hard-boiled eggs, olives, and anchovies or tuna. Chef Kevin swaps the anchovies or tuna for chicken to accommodate our clients with fish allergies.

The artful arrangement of ingredients on the plate is both beautiful and nutritionally balanced. Youll enjoy the nutrient-rich vegetables, starchy potatoes, and protein-packed chicken and eggs.

Ingredients (serves 1)

For the Vinaigrette:
Click here to see dressing variations

• 3 Tablespoons oil
• 1 Tablespoon vinegar
• Salt
• Black pepper

For the Salad:

• 2 Teaspoons salt
• 2 Teaspoons pepper
• 2 Tablespoons olive oil
• 2 grilled boneless chicken breast, sliced
• 8 baby Yukon Gold or red potatoes
• 4 hard-boiled eggs, quartered
• 1 cup French green beans, trimmed
• 1 head Boston lettuce, cleaned, with leaves separated and torn
• 1 pint plum tomatoes, halved
• 1 medium red onion, sliced
• Salt & pepper to taste

Preparation

For the Dressing:

1. Combine all ingredients in jar with lid or small bowl.
2. Shake or whisk vigorously to combine.
3. If using add-ins, let stand 10 minutes to allow flavors to meld.
4. Shake again and dress salad.

For the Salad:

1. Season chicken with salt and pepper; add oil to pan and heat over medium-high heat. Add chicken to pan and cook for about 10 minutes, flipping half way through. Remove from heat and slice into strips.
2. Meanwhile, bring a pot water to a boil over medium heat. You will be using this pot to cook three salad ingredients simultaneously. Add the potatoes to boiling water and cook for 12 minutes, then add eggs and cook for two minutes longer. Place a steamer basket on top, fill with green beans, cover and steam for four minutes. Drain potatoes, eggs and green beans and rinse with cool water. Allow to cool completely.
3. Scatter torn lettuce in the bottom of a large, flat bowl. Arrange the chicken, potatoes, eggs, green beans, tomatoes, and onion atop lettuce in neat, narrow rows. Whisk or shake the vinaigrette and drizzle salad with enough dressing to coat but not drench. Taste and season with salt and pepper, as needed.