Nicoise Salad with Rotisserie Chicken
Servings Prep Time
4servings 40minutes
Cook Time
Servings Prep Time
4servings 40minutes
Cook Time
  • 1/2cup Basic Bistro Vinaigrette
  • 3large Hard Boiled Eggs
  • 1pound baby red skinned potatoescan substitute other small potato, washed and scrubbed with a vegetable brush
  • 2teaspoons sea saltto season water
  • 1/2pound haricots vertsstem ends trimmed
  • 1 1/2cups cooked rotisserie chickenbreast meat cubed into bite size pieces
  • 1head butter lettucewashed and separated into leaves
  • 6 radishessliced into wedges
  • 10 ounces mini san marzano or grape tomatoeswhole or halved
  • 1/2cup nicoise olivesdrained, can substitute another olive
  • 2tablespoons capersdrained and rinsed
Prepare vinaigrette, eggs, and potatoes.
  1. Prepare Perfect Hard Boiled Eggs per recipe. (Recipe link in the ingredients list.)
  2. Prepare Basic Bistro Vinaigrette per recipe. Set aside. (Recipe link in the ingredients list.)
  3. Fill a stockpot two-thirds full with water. Season water with sea salt. Place the baby potatoes in the bottom of the pot.
  4. Bring to a gentle boil over high heat. Cover with a lid. Reduce heat to medium or medium-low, maintaining an aggressive simmer.
  5. Simmer for 10-12 minutes until potatoes are tender. To test for tenderness, insert a sharp knife into a potato. If it slides in and out easily, the potatoes are done.
  6. Remove potatoes with a slotted spoon or with a spider utensil to paper towels. Important: retain the water in the stockpot.Pat potatoes dry.
  7. Slice in half and place in a medium bowl. Drizzle with two tablespoons vinaigrette while warm.
Prepare haricots verts.
  1. In the same stockpot used to cook the potatoes, bring the water back to a boil.
  2. Meanwhile, create an ice bath by adding ice and water to a large bowl. Place near the stockpot.
  3. Add haricots verts to boiling water. Cook for 2 1/2 minutes until bright green and crisp.
  4. Remove haricots verts with a spider utensil or tongs, placing immediately in the ice bath. Cool.
  5. When cool, place on a clean kitchen towel or paper towels. Pat dry.
Plate salad.
  1. Serve the salad on a large platter or divide among four plates.
  2. Slice hard-boiled eggs in quarters or with an egg slicer for salad and set aside.
  3. Plate the butter lettuce.
  4. In sections, arrange the chicken, potatoes, haricots verts, eggs, radishes, tomatoes, and olives.
  5. Drizzle with Basic Bistro Vinaigrette. Garnish with capers. Adjust sea salt and pepper to taste.
Recipe Notes

Check ingredients and/or manufacturer’s website to ensure herbs and spices are gluten free.

Recipe courtesy of
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