Grilled Chicken Niçoise Salad Recipe (2024)

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By

Jennifer Olvera

Grilled Chicken Niçoise Salad Recipe (1)

Jennifer Olvera

Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.

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Updated May 13, 2019

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Grilled Chicken Niçoise Salad Recipe (2)

Although it's traditionally topped with anchovies and tuna, this version of the classic Niçoise gets a slight spin. Anchovies are instead incorporated into the tarragon-laced dressing—a boon for haters since they're hidden—while marinated, grilled chicken lends catch-all appeal.

Because the salad does take time, it tends to be a special occasion preparation, one perfect for hosting company during the dog days of summer. To cut down on prep time, not to mention, dishes, it's best to cook the potatoes and eggs in the same pot with staggered cooking times, while using the same pan to steam the green beans on top. The only real trick is getting the timing right.

Note: The salad may be assembled up to six hours ahead, when not dressed with vinaigrette.

Recipe Details

Grilled Chicken Niçoise Salad Recipe

Active45 mins

Total5 hrs

Serves4 servings

Ingredients

For the Vinaigrette:

  • 2 tablespoons red wine vinegar

  • 1/2 small shallot, minced

  • 1 medium clove garlic, minced (about 1 teaspoon)

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon anchovy paste or 1 chopped anchovy fillet

  • 1 tablespoon juice from 1 lemon

  • 1/4 teaspoon sugar

  • 1 teaspoon minced fresh thyme

  • 2 tablespoons minced fresh tarragon

  • 1/2 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

For the Salad:

  • Two bone-in, skin-on chicken breasts

  • 1 pound small, red new potatoes, scrubbed and quartered

  • 4 large eggs

  • 3/4 pound haricots verts, trimmed

  • 1 headBoston lettuce, cleaned, with leaves separated and torn

  • 1 pint grapeor cherry tomatoes, halved

  • 3/4 cupNiçoise or other small brine-cured black olives

  • 8 caper berries, stems removed and halved

Directions

  1. In a small bowl whisk together vinegar, shallot, mustard, garlic, anchovy, lemon juice, sugar, thyme, and tarragon. Drizzle in olive oil, whisking constantly. Season to taste with salt and pepper. In a reasealable bag, marinate chicken in three tablespoons of prepared vinaigrette. Place in refrigerator for at least four hours and up to a day. Refrigerate remaining vinaigrette in a resealable container for later use.

  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Remove chicken from refrigerator and pat dry with paper towels.

  3. Place chicken on the grill, skin side down. Cook until skin is crisp and just-charred, about 4 minutes. Flip chicken and continue to cook, turning occasionally until an instant read thermometer registers 155°F when inserted into the thickest part of the breast (about 20 to 30 minutes). Remove chicken from grill and allow to rest for 10 minutes.

  4. Meanwhile, bring a pot of salted water to a boil over medium heat. You will be using the same pan 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. Peel and quarter eggs.

  5. To assemble the salad, carve chicken from the bone and slice. Scatter torn lettuce in the bottom of a large, flat bowl. Arrange the chicken, eggs, green beans, potatoes, tomatoes, olives and caper berries atop lettuce in neat, narrow rows. Whisk the vinaigrette and drizzle salad with enough dressing to coat but not drench. Taste and season with salt and fresh-cracked pepper, as needed. Lightly toss the salad with tongs tableside, and serve family-style with additional vinaigrette.

Special Equipment

Grill, large bowl, salad tongs

  • Chicken Breast
  • Dairy-free Mains
  • Dairy-free Salads
  • Grilled Chicken
  • Boiled Eggs
Nutrition Facts (per serving)
604Calories
38g Fat
39g Carbs
30g Protein

×

Nutrition Facts
Servings: 4
Amount per serving
Calories604
% Daily Value*
Total Fat 38g48%
Saturated Fat 6g32%
Cholesterol 237mg79%
Sodium 556mg24%
Total Carbohydrate 39g14%
Dietary Fiber 7g26%
Total Sugars 8g
Protein 30g
Vitamin C 42mg209%
Calcium 131mg10%
Iron 6mg31%
Potassium 1249mg27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled Chicken Niçoise Salad Recipe (2024)

FAQs

What are the traditional ingredients in Nicoise salad? ›

At first, Salade Niçoise was made only with tomatoes, anchovies, and olive oil." The Cercle de la Capelina d'Or's salade Niçoise includes tomatoes, hard-boiled eggs, salted anchovies, tuna, spring onions, small black Nice olives, and basil.

Why is it called a Nicoise salad? ›

The name "Salade Niçoise" refers to Nice, the capital city of the Alpes-Maritimes department on the French Riviera. This region is known for its mild climate and abundance of sunflowers, olive trees, herbs, and vegetables used in many traditional dishes.

What does Nicoise salad mean in French? ›

French salade niçoise salad in the style of Nice (city in France)

What does niçoise mean in English? ›

Niçoise comes from the French phrase à la niçoise and means “of Nice,” a French city on the Mediterranean coast. Other things can be described as niçoise (like the olive), but it is best known as the name of the salad associated with Nice, France, where it is said to have originated.

What do you drink with salad niçoise? ›

A rosé from Provence would be a delightful pairing for Salad Niçoise. This wine, made primarily from Grenache grapes, is known for its light, dry, and crisp character, which can balance the salad's rich and salty components like olives and anchovies.

What olives can I use instead of Niçoise? ›

With similar flavor profiles, kalamata olives are an ideal substitute when you can't find niçoise olives.

Why is it called garbage salad? ›

Made up of an assortment of ingredients, garbage salads leave discretion in the fridge. More is more when it comes to assembling these kinds of seemingly haphazard recipes. The name itself is derived from the ability to use up ingredients that otherwise might find their fate in the trash.

What color are Nicoise olives? ›

Pronounced NEE-swahs. A ripe olive with a hue that ranges from deep brown to black. Grown to be used for both table olives and olive oil. A delicacy, as the flesh-to-pit ratio is rather low.

How do French people eat salad? ›

Once the salad is on your plate, there are—quelle surprise! —rules about eating it. The most important is to never cut the lettuce with your table knife. If you do encounter an oversized leaf, maneuver your fork and knife to fold it into a bite-sized packet, which you may then pop into your mouth.

Is it OK to eat grilled chicken salad everyday? ›

Absolutely — chicken salad can be healthy. Just how healthy comes down to the ingredients used, the portion eaten, and the other foods it's paired with to make a meal.

What is in a Dairy Queen grilled chicken salad? ›

A generous portion of grilled chicken breast served on a crisp blend of romaine and iceberg lettuce. Topped with diced tomatoes, cheddar cheese, and hand-chopped hickory-smoked bacon. Also served with saltine crackers.

Why is grilled chicken salad good for you? ›

The chicken breast adds protein and is low in saturated fat. And with all the vegetables and beneficial fats in this dish, Grilled Chicken Salad fits into a healthy eating pattern, including the Mediterranean diet, which has been shown to have a plethora of health benefits.

What is the main ingredient of bound salad? ›

Bound salad: ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice and bound with mayo. Vegetable salad: cooked and/or raw vegetables (coleslaw); can be bound with mayo or mixed with vinegar/oil dressing.

Which of the following is a common garnish in a salad nicoise? ›

Then, arrange the vegetables, olives, capers, beans, and eggs on a large platter and drizzle the dressing on top. Garnish with parsley, and season to taste with flaky sea salt and freshly cracked black pepper. Enjoy!

What are 5 types of other ingredients that can be used for salads? ›

Also, simple fruit salad can be served during a meal or as a sweet after a meal. You can use a range of fruit in season. You can use a range of other ingredients in salads, including: ▪ meat ▪ fish ▪ seafood ▪ nuts ▪ cheese ▪ olives ▪ eggs ▪ pasta ▪ rice.

What ingredients did you used as the structure of your salad? ›

The base includes various types of lettuce, greens, romaine, etc. The body is usually a protein like chicken or ham. The dressing can be either a mayonnaise base or vinaigrette. The Garnish is often parsley, basil, chives or olives - something to compliment the colors in the salad.

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