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Chicken Niçoise salad recipe

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This twist on the classic Niçoise salad features seasonal Jersey Royals, which have a lovely firm yet creamy texture. We've swapped tuna for griddled chicken but included lots of the much-loved elements of the original salad including a tangy-sweet French dressing. This is the ultimate chicken salad for the sunshine! See method

Serves 4
Takes 45 mins
430 calories / serving
Gluten-free
Dairy-free

Ingredients

450g pack Tesco Finest Jersey Royals, halved
1½ tbsp olive oil
½ tsp dried oregano
2 eggs
220g pack green beans, trimmed
320g pack boneless, skinless chicken breast fillets
½ lemon, juiced
75g pitted Kalamata olives, drained
220g cherry tomatoes, halved
60g pack lamb’s lettuce
60g pack wild rocket

For the dressing

3 tbsp extra-virgin olive oil
1½ tbsp white wine vinegar
1 tsp Dijon mustard
2 tsp clear honey

Each serving contains

Energy
1795kj
430kcal 22%
Fat
24g 35%
Saturates
4g 20%
Sugars
8g 9%
Salt
1.2g 19%

of the reference intake
Carbohydrate 24g Protein 25.7g Fibre 5.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes with 1 tbsp oil and the oregano on a baking tray. Roast for 30-35 mins, turning halfway, until golden, crisp and tender. Allow to cool for 5 mins.
Meanwhile, boil the eggs for 6½ mins, adding the beans for the final 3 mins; drain and run the eggs under cold water until cooled.
Put the chicken breasts between two pieces of baking paper and bash with a rolling pin until they are each an even thickness of about 1.5cm. Drizzle over the remaining ½ tbsp oil; season well. Heat a griddle pan until smoking hot and cook the chicken for 3-4 mins on each side or until charred and cooked through. Transfer to a plate, squeeze over the lemon juice; loosely cover with foil to keep warm.
Peel and halve the eggs and cut the chicken into 2.5cm strips. Put the potatoes, beans, olives, tomatoes and lettuce leaves on a platter. Whisk the dressing ingredients together with a generous pinch of salt and pepper, then pour over the salad and toss well to combine. Serve the salad topped with the chicken and eggs.

Tip: Make all the elements ahead of time, then keep in the fridge for up to 2 days. Toss and dress just before serving.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.