Chicken Nicoise Salad

with New Potatoes and Mustard Dressing

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family-friendly
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family-friendly
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Instructions

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1 Boil potatoes

Peel the potatoes and cook them in salted boiling water for 15-20 min until tender.

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2 Boil eggs

Meanwhile, cook the eggs in boiling water for 6-7 min or until cooked to your liking. Drain, run under cold water, peel and halve.

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3 Boil green beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain. 

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4 Fry chicken

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Season with black pepper. Leave to rest for 3 min, then slice.

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5 Make dressing

Manwhile, peel and mince the garlic into a bowl or jar (don't like raw garlic? Go easy!). Add the Dijon mustardred and white balsamic vinegar, a generous lug of olive oil, the honey, a pinch of oregano and the salt and pepper. Whisk or shake until fully combined - this is your dressing.

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6 Make salad

Rinse and chop the lettuce leaves. Chop the cherry tomatoes. Peel and finely slice the shallots. In a bowl, combine the lettucecherry tomatoesshallotsgreen beanspotatoesolives and the dressing. Toss, and divide among plates. Top with the chicken and halved eggs.

Tips for fussy eaters

De-construct the salad and serve the chicken and potatoes separately.

Pro tip

Boil the potatoes in advance, chop them up and marinate them in the dressing.

Enjoy this family friendly of the Côte d’Azur classic!

Cooking Time: 30 min

Cals 544 · Prot 46 · Carbs 56 · Fat 14

Gluten-Free

Dairy-Free

Ingredients

Number of people

Salad

Chicken breast 300 Grams
New potatoes 500 Grams
Eggs 2 Piece
Green beans 150 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 200 Grams
Cherry tomatoes 150 Grams
Shallots 1 Piece
Kalamata olives 40 Grams

Dressing

Garlic cloves 0.5 Piece
Dijon mustard 6 Grams
Red vinegar 15 ML
White balsamic vinegar 15 ML
Olive oil 4 Tbsp
Honey 20 Grams
Dried oregano 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Enjoy this family friendly of the Côte d’Azur classic!

Cooking Time: 30 min

Cals 544 · Prot 46 · Carbs 56 · Fat 14

Gluten-Free

Dairy-Free

Instructions

photo

1 Boil potatoes

Peel the potatoes and cook them in salted boiling water for 15-20 min until tender.

photo

2 Boil eggs

Meanwhile, cook the eggs in boiling water for 6-7 min or until cooked to your liking. Drain, run under cold water, peel and halve.

photo

3 Boil green beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain. 

photo

4 Fry chicken

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Season with black pepper. Leave to rest for 3 min, then slice.

photo

5 Make dressing

Manwhile, peel and mince the garlic into a bowl or jar (don't like raw garlic? Go easy!). Add the Dijon mustardred and white balsamic vinegar, a generous lug of olive oil, the honey, a pinch of oregano and the salt and pepper. Whisk or shake until fully combined - this is your dressing.

photo

6 Make salad

Rinse and chop the lettuce leaves. Chop the cherry tomatoes. Peel and finely slice the shallots. In a bowl, combine the lettucecherry tomatoesshallotsgreen beanspotatoesolives and the dressing. Toss, and divide among plates. Top with the chicken and halved eggs.

Tips for fussy eaters

De-construct the salad and serve the chicken and potatoes separately.

Pro tip

Boil the potatoes in advance, chop them up and marinate them in the dressing.

Ingredients

Number of people

Salad

Chicken breast 300 Grams
New potatoes 500 Grams
Eggs 2 Piece
Green beans 150 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 200 Grams
Cherry tomatoes 150 Grams
Shallots 1 Piece
Kalamata olives 40 Grams

Dressing

Garlic cloves 0.5 Piece
Dijon mustard 6 Grams
Red vinegar 15 ML
White balsamic vinegar 15 ML
Olive oil 4 Tbsp
Honey 20 Grams
Dried oregano 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
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