Chicken Salad Niçoise
Serve this salad with a loaf of country bread or toss some homemade croutons into the salad.
  • 1/2 pound green beans, cut into 2-inch pieces
  • 1 pound skinless, boneless chicken breasts
  • 3/4 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1/3 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 3/4 pound plum tomatoes (about 4), cut into wedges
  • 1/4 cup Gaeta or Kalamata olives, pitted
  • 3 cups torn romaine lettuce leaves
  • 2 tablespoons chopped fresh basil

1. In a large pot of boiling water, cook green beans until crisp-tender, about 2 minutes. Drain, rinse with cold water, and drain again.

2. Preheat the broiler. Rub chicken with 1/2 teaspoon of salt, oregano, and pepper. Broil chicken about 5 inches from heat for 4 minutes per side, until cooked through. When cool enough to handle, cut chicken into thin diagonal slices.

3. In large bowl, whisk together remaining 1/4 teaspoon salt, lemon juice, mustard, and oil. Add green beans, chicken slices, tomatoes, olives, lettuce, and basil and toss to combine.

Nutritional Information
Per serving: 243 calories, 9.3g total fat, 1.7g saturated fat, 5.2g monounsaturated fat, 1.5g polyunsaturated fat, 4g dietary fiber, 29g protein, 12g carbohydrate, 72mg cholesterol, 729mg sodium.
Good source of: niacin, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time