Chicken Niçoise Salad

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Chicken Niçoise Salad Recipe

Photo: Jennifer Causey; Styling: Kira Corbin

Top salad greens with chopped chicken, red potatoes, green beans, tomatoes, and a sweet honey mustard vinaigrette to prepare this salad. 

Serves 1


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Honey-mustard vinaigrette:
1 tablespoon canola mayonnaise
1 teaspoon Dijon mustard
1 teaspoon water
1/2 teaspoon honey
3/4 teaspoon white wine vinegar
Cooking spray
1 (6-ounce) skinless, boneless chicken breast half, cut lengthwise into 6 strips
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
6 ounces red potatoes (about 2)
1/2 cup green beans, trimmed
1 cup mixed salad greens
1/2 cup grape tomatoes, halved
1 tablespoon pitted kalamata olives, sliced


Hands-on: 17 Minutes
Total: 32 Minutes

1. To prepare the honey-mustard vinaigrette, combine mayonnaise, Dijon mustard, 2 teaspoons water, and honey in a small bowl, stirring with a whisk. Add vinegar, stirring with a whisk.

2. To prepare salad, heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Add chicken to grill pan; cook 2 1/2 minutes on each side or until done. Cut 3 chicken strips into 1-inch pieces. Reserve remaining 3 chicken strips for another use.

3. Bring potatoes to a boil in a medium saucepan filled with water. Cook 18 minutes. Add green beans; cook 3 minutes. Drain; rinse with cold water. Drain. Cut potatoes into wedges. Top salad greens with chopped chicken strips, potatoes, green beans, tomatoes, olives, and vinaigrette.

Created date

July 2015

Nutritional Information

Calories 403
Fat 8.9 g
Satfat 1.2 g
Monofat 4.8 g
Polyfat 2.4 g
Protein 33 g
Carbohydrate 47 g
Fiber 7 g
Cholesterol 72 mg
Iron 3 mg
Sodium 567 mg
Calcium 62 mg