Chicken Niçoise salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Oct 2016

Serves: 4

Time to make: 35 mins

Total cost: $26.40 / $6.60 per serve

(at time of publication)

Ingredients

More weights & measures

Salad
4 eggs, soft-boiled
200g green beans, trimmed
400g can brown lentils, rinsed and drained
2 baby gem lettuces
2 spring onions, finely chopped
2 cups halved cherry tomatoes
1 ripe avocado, flesh sliced
Dressing
2 cloves garlic, crushed
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon white wine vinegar
2 tablespoons olive oil
freshly ground black pepper
200g cooked chicken, cut in strips
⅓ cup chopped tarragon or parsley

Instructions

1 Soft-boil eggs (see Back to basics: Eggs), then run under cold water. Set aside.

2 Plunge the beans into boiling water for 3 minutes. Drain, then place in icy water and leave for
2 minutes. Drain.

3 Place lentils in a large bowl. Shred lettuce and add to bowl with remaining salad vegetables. Toss. Mix dressing ingredients together and add to salad with the chicken.

4 Peel eggs and halve. Divide salad between bowls and top with eggs. Garnish with fresh tarragon or parsley.

Variations

Make it gluten free: Check mustard is gluten free.

Nutrition Info (per serve)

Calories 421cal

Kilojoules 1760kJ

Protein 25g

Total fat 28g

–Saturated fat 6g

Carbohydrates 15g

–Sugars 9g

Dietary fibre 9g

Sodium 240mg

Calcium 110mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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