Chicken Niçoise Salad with Dijon-Shallot Vinaigrette
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Ingredients & Equipment
What we send
- 1head Boston lettuce
- 4 ouncesharicots verts
- 1/4 pintgrape tomatoes
- 2 tablespoonsNiçoise olives
- 2boneless skin-on chicken breasts
- 1/2 tablespoonherbes de Provence
- 8 ouncesred-skinned potatoes
- 2 tablespoonsChampagne vinegar
- 1 packetDijon mustard
- 2 packetsunsalted butter
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
Bring a medium pot of water to a boil over high heat. Rinse all produce. Pat lettuce dry with paper towel and tear leaves into bite-size pieces, discarding tough root. Trim and discard ends of haricots verts (line up the ends to trim them all at once). Halve grape tomatoes. Roughly chop olives. Peel shallot and mince. Pat chicken very dry with paper towel and season all over with herbes de Provence and ½ teaspoon salt.
Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until cooked through and no longer pink, 5-7 minutes more. Transfer chicken to a plate and set aside to rest. Reserve fat in pan, off heat, for Step 4.
Boil potatoes and haricots verts
While chicken sears, season boiling water generously with salt. Add whole red-skinned potatoes and cook until almost tender, 8-10 minutes (move on to the next step, but don't forget to come back). Then, add haricots verts to pot with potatoes; cook until haricots verts are bright green and potatoes are tender when pierced with a knife tip, about 2 minutes more. Drain and return to pot, off heat.
Make Dijon-shallot vinaigrette
While potatoes boil, place pan from chicken over medium heat. When fat in pan is sizzling, add shallot and cook, stirring, until softened, about 5 minutes. Remove pan from heat. Transfer shallot to a medium bowl, then whisk in Champagne vinegar and Dijon mustard to combine. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired; set aside.
Finish potatoes and haricots verts
Place pot with potatoes and haricots verts over medium heat and add butter, ¼ teaspoon salt, and pepper as desired. Cook, stirring, until butter is melted and coats vegetables, 1-2 minutes. Remove pot from heat and set aside until ready to serve.
Plate chicken Niçoise salad
Cut rested chicken into ¼-inch slices. Divide lettuce between serving plates and drizzle over half of Dijon-shallot vinaigrette. Top with sliced chicken. Arrange potatoes and haricots verts, grape tomatoes, and olives around chicken. Drizzle over remaining vinaigrette and dig in!