This dish combines two of my favorite French dishes. The chicken replaces the usual tuna in the salad nicoise, and instead of arranging each element in large rustic chunks around the plate, I've used the chopped version as a topper for the chicken.
Total Time
30min
4.7
3 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
4
Chicken Breasts
•
1/4
cup
Olive Oil
•
1
Lemon
, juiced
•
2
pinches
Sea Salt
•
1 2/3
cups
French Beans
•
8
oz
Baby Potatoes
•
1/4
cup
Kalamata Olives
, pitted, finely chopped
•
2
Eggs
, boiled, finely chopped
•
1
Tbsp
Dijon Mustard
•
1/2
tsp
Honey
•
2
cups
Salad Greens
•
2
Medium
Tomatoes
, diced
Cooking Instructions
1.
Heat an indoor or charcoal grill to high heat.
2.
Place the Chicken Breasts (4) in a large shallow bowl or baking dish. Drizzle with 2 tablespoon Olive Oil, half the Lemon (1), and Sea Salt (1 pinch). Swish and flip the chicken around until well coated in the oil and lemon mixture.
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