This elegant yet easy Roast Chicken Niçoise Salad is a fresh take on the classic French dish. Combining tender roast chicken with crisp greens, perfectly cooked potatoes, green beans, and briny olives, this salad delivers a delightful balance of flavors and textures. The creamy hard-boiled eggs and juicy cherry tomatoes add richness and color, while a tangy Dijon vinaigrette ties everything together beautifully. It’s a wholesome, satisfying meal that feels both light and indulgent, making it perfect for a special lunch or dinner.
Ingredients
For the Salad:
- 2 cups roasted chicken, shredded or sliced
- 4 cups mixed salad greens (e.g., arugula, baby spinach, or romaine)
- 1 cup cherry tomatoes, halved
- 4 small Yukon Gold potatoes, boiled and quartered
- 1 cup green beans, trimmed and blanched
- 4 large eggs, hard-boiled and halved
- 1/3 cup Kalamata olives, pitted
- 2 tablespoons capers (optional)
For the Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic until emulsified. Season with salt and pepper to taste. Set aside. - Assemble the Salad:
- Arrange the salad greens on a large platter or individual plates.
- Add the roasted chicken, cherry tomatoes, boiled potatoes, blanched green beans, and hard-boiled eggs.
- Sprinkle the olives and capers over the top for a burst of briny flavor.
- Dress and Serve:
- Drizzle the Dijon vinaigrette evenly over the salad.
- Toss gently if desired or serve with the dressing on the side.
- Optional Garnish:
Add a sprinkle of freshly chopped parsley or a few anchovy fillets for an authentic Niçoise touch.
Serve immediately with crusty bread for a complete, delightful meal. Enjoy!
