Chicken Niçoise Salad
France
2 persons
10 mins Preparation | 35 mins Cooking | 45 mins Total Time
2 persons
10 mins Preparation | 35 mins Cooking | 45 mins Total Time
Warm roasted chicken and vegetables give this traditionally cold composed salad a delicious new twist.
Preparations
- Preheat oven to 220°C.
- Toss together potatoes, 1tbsp olive oil, 3/4tsp salt and 1/4tsp pepper on a large rimmed baking sheet lined with lightly greased aluminum foil. Bake potatoes in preheated oven for 25 minutes.
- Toss asparagus with salt and remaining 1tbsp olive oil. Add asparagus to pan with potatoes. Stir, and continue baking both pans until potatoes are tender and asparagus are tender-crisp, about 10 minutes. Remove pans from oven.
- Whisk together lemon juice, white wine vinegar, herbs, Dijon mustard, sugar, and remaining 1/2tsp salt and 1/4tsp pepper until combined; gradually whisk in olive oil until blended.
- Arrange warm defrosted chicken, potatoes, asparagus, tomatoes, egg halves, and olives on plates. Drizzle each salad with 3tbsp dressing.
Ingredients
- 4 pieces Country Cuisine’s Roasted Chicken Inner Fillets or your choice, defrosted, sliced
For baked
- 680g fingerling potatoes, halved
- 2tbsp olive oil, divided
- 3/4 tsp kosher salt
- 1/4 tsp pepper, ground
- 450g asparagus
- 3/4 tsp kosher salt
For side-dishes
- 1 pint multicoloured cherry tomatoes, halved
- 4 hard-cooked eggs, halved
- 1/4 cup Niçoise olives (or typical olives)
For dressing
- 3tbsp fresh lemon juice
- 3tbsp white wine vinegar
- 3tbsp finely chopped fresh herbs (dill, parsley and chives)
- 1tbsp Dijon mustard
- 1tsp granulated sugar
- 1/2 tsp kosher salt
- 1/4 tsp pepper, ground
- 1/2 cup olive oil
