Past Recipes
Chicken Niçoise Salad

Chicken Niçoise Salad with Dijon-Shallot Vinaigrette

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Recipe Details

Story

We're channeling the sunny French Riviera with this spin on a salade Niçoise. The dish typically features tuna, potatoes, green beans, tomatoes, and olives over a bed of lettuces. For this twist on the classic, we swap out the fish for pan-roasted chicken, and add a warm vinaigrette of Dijon, sautéed shallot, Champagne vinegar, and olive oil for satisfyingly tangy complexity.

Tags

  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 790
  • Protein 40g
  • Total Carb 32g
  • Total Fat 56g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • head Boston lettuce
    1
    head Boston lettuce
  • haricots verts
    4 ounces
    haricots verts
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • Niçoise olives
    2 tablespoons
    Niçoise olives
  • shallot
    1
    shallot
  • boneless skin-on chicken breasts
    2
    boneless skin-on chicken breasts
  • herbes de Provence
    1/2 tablespoon
    herbes de Provence
  • red-skinned potatoes
    8 ounces
    red-skinned potatoes
  • Champagne vinegar
    2 tablespoons
    Champagne vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • unsalted butter
    2 packets
    unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Sear chicken

    Sear chicken

    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.

  3. Boil potatoes and haricots verts

    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.

  4. Make Dijon-shallot vinaigrette

    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.

  5. Finish potatoes and haricots verts

    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.

  6. Plate chicken Niçoise salad

    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!

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