Niçoise chicken salad

We've given the usual tuna Niçoise a twist by using chicken, for a lean veggie-packed salad that's also rich in fibre, folate, vitamin c, iron and three of your five-a-day

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 471
  • fat 17g
  • saturates 2g
  • carbs 31g
  • sugars 11g
  • fibre 12g
  • protein 43g
  • salt 0.7g


  • 2 tbsp rapeseed oil
  • juice 1 lemon
  • 1 tsp balsamic vinegar
  • 1 garlic clove, grated
  • ? small pack basil, leaves chopped
  • 3 pitted black Kalamata olive, rinsed and chopped
  • 2 skinless chicken breasts
  • 1 tsp rapeseed oil
  • 250g new potatoes, thickly sliced
  • 200g fine green beans
  • ½ red onion, very finely chopped
  • 14 cherry tomatoes, halved
  • 6 romaine lettuce leaves, torn into bite-sized pieces
  • 6 pitted black Kalamata olive, rinsed and halved


Veggie version

Make this vegetarian by replacing the chicken with 2 eggs, boiled for 8 mins, then shelled and halved.


  1. Mix the dressing ingredients together in a small bowl with 1 tbsp water. Add 1 tbsp of the dressing to the chicken breasts and toss well to coat. Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.

  2. Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.

  3. Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing. Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.

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