Chicken Nicoise Salad

Chicken Nicoise Salad
Servings: 4 Prep 15 mins Cook 15 mins


  • 2 large eggs
  • 1/2 pound green beans, trimmed
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 1 bag (10 ounces) European-blend salad greens
  • 2 packages (5 ounces each) precooked thinly sliced chicken breast
  • 1/3 cup pitted black olives
  • 1/4 cup sliced radishes

Make It

1. In medium saucepan, cover eggs with 2 inches of water. Heat to boiling over high heat. Cook 1 minute. Reduce heat to medium and cook 5 minutes. Add green beans and cook 5 to 7 minutes longer, or until beans are tender and eggs are hard-boiled. Drain and rinse under cold water. Transfer eggs and green beans to a bowl of ice water to cool quickly. Drain when cooled completely. Shell and quarter eggs.

2. In small bowl, combine vinegar, shallot, mustard, sugar, salt, and pepper. Slowly whisk in oil until dressing thickens slightly and is well combined.

3. In large bowl, combine salad greens and half of dressing; toss to coat. Add chicken, green beans, olives, radishes, and egg quarters. Drizzle with remaining salad dressing and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 314, Fat, total (g): 21, carb. (g): 11, fiber (g): 2, pro. (g): 22, Percent Daily Values are based on a 2,000 calorie diet.