Chicken Niçoise

Ingredients

1 lb boneless, skinless chicken breast(s)

2 tbsp olive oil

½ tsp salt

¼ tsp pepper

½ tsp rosemary, dried

1 lb baby potatoes, cooked and halved

½ lb green beans, cooked 3 minutes

3 egg(s), hard boiled

3 tomato(es), cut into wedges

½ cup black olives, pitted

½ tsp tarragon, dried

¼ cup basil, fresh, chopped

¼ cup parsley, fresh, chopped

Dressing

3 tbsp red wine vinegar

1 tsp salt

1 tsp anchovy paste

2 cloves garlic

½ tsp pepper

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

Pat chicken breasts dry. Combine olive oil with salt, pepper and rosemary. Combine with chicken.
Grill on a medium hot barbecue for 5 to 7 minutes per side or until until a thermometer inserted into the chicken reads 165°F (74°C).
Cool slightly and slice chicken in to strips.
In a large flat serving bowl, arrange potatoes in the centre.
Surround potatoes with beans and then hard boiled eggs and tomatoes.
Arrange chicken on top of potatoes and scatter olives over everything. Sprinkle with tarragon and basil.
Combine remaining ingredients to make the dressing. Drizzle over salad.

Nutrition Info

Per 480 g serving	Amount
Calories	640
Protein	35 g
Fat	42 g
Saturated Fat	7 g
Carbohydrate	30 g
Fibre	5 g
Sugar	5 g
Cholesterol	190 mg
Sodium	1180 mg

Per 480 g serving	% Daily Value
Potassium	35
Calcium	10
Iron	20
Vitamin A	20
Vitamin C	70
Vitamin B6	62
Vitamin B12	41
Folate	22
Zinc	22

Chicken Niçoise

Ingredients