Chicken Nicoise Salad

with New Potatoes and Mustard Dressing
Enjoy this family friendly of the Côte d’Azur classic!
Cals 544 · Prot 46 · Carbs 56 · Fat 14
Family-Friendly
Calorie smart
Try Hello Chef Now
30 min
Chicken Nicoise Salad with New Potatoes and Mustard Dressing
Enjoy this family friendly of the Côte d’Azur classic!
Cals 544 · Prot 46 · Carbs 56 · Fat 14
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil potatoes

1 Boil potatoes

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

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.
Boil green beans

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. 
Fry chicken

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.
Make dressing

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.
Make salad

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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