Niçoise Chicken Salad

Serves 2/3 people



  • 2 tablespoons rapeseed oil
  • juice of 1 lemon
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, grated
  • handful of basil leaves, chopped
  • 3 or 4 pitted olives, rinsed and chopped

For the Salad

  • 2 skinless chicken breasts
  • 1 tsp rapeseed oil
  • 250g new potatoes, thickly sliced
  • 200g fine green beans
  • ½ red onion, finely chopped or sliced
  • 14 cherry tomatoes, halved
  • 6 romaine lettuce leaves, torn into bite sizes
  • 6 pitted olives, rinsed and halve


  1. Prepare by chopping onions, halving cherry tomatoes and washing, drying and tearing the lettuce leaves. Place in a medium size serving bowl and leave to one side.
  2. Prepare the dressing by grating the garlic, juicing the lemon, chopping the basil and olives.
  3. Mix the oil, lemon juice, balsamic vinegar, garlic, basil and olives together in a small serving bowl along with 1 tablespoon of water.
  4. Drizzle 1 tablespoon of the dressing over the chicken breasts.
  5. Heat the oil in a small frying pan with a lid (or use foil to cover) and cook the chicken for approx. 12 mins. Turn half way through.
  6. Place the potatoes in a pan of water and boil for approx. 7 mins.
  7. Add the beans to the pan and cook for another 5 mins until both are just tender, drain and leave to the side.
  8. When the chicken is cooked, remove from the pan and place to one side to rest whilst you assemble the salad.
  9. Add the potatoes, beans and olives to the salad. Stir through with serving spoons.
  10. Slice the chicken, add to the salad.
  11. Any chicken juice add to the dressing for extra taste.


Traditionally this is served with fresh tuna instead of chicken.