Chicken Niçoise Salad
Here is a delicious salad crowned with some wonderful Oakdell eggs. Perfect for lunch or dinner this salad is a great idea for a healthy new start this year!
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
| Category: | Main Course |
| Seasons | |
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Ingredients
Ingredients
| 10 small red potatoes, cooked |
| 6 oz fresh green beans, ends snipped off |
| 6 Oakdell Cage Free Eggs, hard boiled and peeled |
| 2 chicken breasts, cooked and thinly sliced |
| 4 anchovy fillets packed in oil |
| 1 tbsp Dijon mustard |
| 1/4 cup capers |
| 1 lemon, juiced |
| 1/3 cup diced red onion |
| 4 cups chopped lettuce |
| 1/3 cup coarsely chopped Kalamata olives |
| Olive oil |
| Salt and pepper to taste |
Chicken Niçoise Salad Directions
- Boil the potatoes until they are fork tender, drain and cool under cold running water, set aside.
- Boil the green beans until they are tender, drain and cool under cold running water, set aside.
- Heat a large sauté pan on the stove and add about 1/3 cup olive into the pan as well as the anchovy fillets and dijon mustard. Using a fork, smash the anchovy fillets and mustard together.
- Add the capers, lemon juice and diced red onions to the pan. Sauté for 2 minutes. I like to use a whisk to emulsify everything together.
- To a large platter, add the chopped lettuce and sprinkle with the kalamata olives.
- Slice the small red potatoes in half and arrange on top of the lettuce along with the freshly cooked and cooled green beans. Peel and slice the hard boiled eggs in half and arrange on top of the lettuce too.
- Arrange the chicken slices on top and drizzle with the warm mustard dressing. Serve and enjoy!
