Chicken Nicoise
Over a year ago
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Ingredients
- 125g (4½oz) green beans
- 250g (9oz) leftover cooked chicken
- 1 romaine lettuce
- 12 good quality olives
- 4 tomatoes. roughly chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
- Handful of fresh parsley. roughly chopped
- 4 eggs
- 1 tbsp olive oil
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
A light and refreshing alternative to the original French tuna salad
Method
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1
Cook the green beans in boiling salted water for 2 minutes, then drain and refresh under cold running water.
Cook the eggs in a pan of boiling water for 8 minutes, then drain and leave under cold running water for 2 minutes. Peel away the shells and halve the eggs.
Tear the chicken and lettuce into chunky pieces and place in a bowl with the beans, eggs, olives and tomatoes, and mix together carefully. Whisk the oil, balsamic vinegar and mustard together and season with salt and freshly ground black pepper.
Drizzle over the salad and mix gently together. Sprinkle over the parsley, and serve.
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