Grilled Chicken Nicoise Recipes

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SPRING CHICKEN NIçOISE

Chicken breast, new potatoes, and sugar snap peas are all steamed in the same basket along with fresh oregano for this satisfying dinner salad. A lively lemon-Dijon dressing, salty feta, and of course Niçoise olives give it a lift.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10



Spring Chicken Niçoise image

Steps:

  • Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.
  • Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.

2 boneless, skinless chicken-breast halves (each 8 ounces)
Kosher salt and freshly ground pepper
3 sprigs plus 1 teaspoon chopped fresh oregano
12 ounces new potatoes, cut into 1-inch wedges
8 ounces sugar snap peas, trimmed (2 cups)
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
4 cups torn mixed red- and green-leaf lettuces
Sliced feta and Niçoise olives, for serving

CHICKEN NIçOISE

Bring the flavors of France to your dinner table with this easy spin-off on a famous salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8



Chicken Niçoise image

Steps:

  • Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm.
  • Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
  • Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve over rice.

Nutrition Facts : Calories 245, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg

1 1/4 cups dry white wine or Progresso™ chicken broth (from 32-ounce carton)
4 boneless skinless chicken thighs (1 pound)
3 garlic cloves, finely chopped
1/2 cup frozen pearl onions
1 tablespoon Italian seasoning
2 medium bell peppers, sliced
6 Kalamata olives, pitted and chopped
2 cups hot cooked rice

CHICKEN NICOISE SALAD

This salad makes it easy to eat what's good for you. It's versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. -Nick Monfre, Oak Ridge, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18



Chicken Nicoise Salad image

Steps:

  • In a saucepan, cook green beans in boiling water just until crisp-tender. Remove and immediately drop into ice water to cool. Drain; pat dry., Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers., Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing.

Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 142mg cholesterol, Sodium 562mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.

1/2 pound fresh green beans, trimmed and halved (about 1 cup)
DRESSING:
1/4 cup olive oil
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash pepper
SALAD:
1 can (5 ounces) light tuna in water, drained and flaked
2 tablespoons sliced ripe olives, drained
1 teaspoon capers, rinsed and drained
2 cups torn mixed salad greens
1 package (6 ounces) ready-to-use Southwest-style grilled chicken breast strips
1 small red onion, halved and thinly sliced
1 medium sweet red pepper, julienned
2 hard-boiled large eggs, cut into wedges

CHICKEN NICOISE SALAD

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15



Chicken Nicoise Salad image

Steps:

  • Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
  • Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
  • Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
  • In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.

8 ounces fingerling potatoes
6 ounces haricot verts
2 Gem or Bibb lettuce hearts, outer leaves removed, quartered
6 cherry tomatoes, halved
2 hard-boiled eggs, quartered
6 ounces cooked chicken, shredded roughly
1/4 cup Mustard Vinaigrette, recipe follows
Kosher salt and freshly ground black pepper
4 ounces pitted nicoise olives
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 clove garlic, minced
1/4 shallot, minced
Kosher salt and freshly ground black pepper

GRILLED CHICKEN NICOISE

Sun-dried tomatoes, olives, garlic, lemon, capers, and fresh herbs--we really love this combination of sunny mediterranean flavors--and the fact that it can mostly be made ahead! Prep time includes marinate time. Serve with a tossed salad, grilled zucchini, and jacket potatoes. Adapted from The New California Cook, by Diane Rossen Worthington.

Provided by BecR2400

Categories     Chicken Breast

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 18



Grilled Chicken Nicoise image

Steps:

  • Drain tomatoes and pat them dry. (If using dry-packed, pour boiling water over them to re-hydrate. Let soften for 20 minutes. Drain and pat dry.
  • Mince the garlic in a food processor fitted with a metal blade. Add the sun-dried tomatoes and the remainder of the marinade ingredients. Process until pureed to the consistency of a thick paste. Reserve 2 Tbsp of the marinade for the sauce. Taste and adjust seasonings.
  • Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
  • Place the chicken breasts in a large shallow glass dish. Pat/spread the marinade over the chicken. Turn chicken coat both sides evenly. Cover and refrigerate the chicken for a minimum of two hours and a maximum of eight.
  • To make the sauce, combine the reserved marinade, lemon juice, sour cream, salt and pepper in a small mixing bowl and whisk until smooth. Taste and adjust seasonings. Set aside.
  • Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout.
  • To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.

1/2 cup sun-dried tomato
3 garlic cloves
2 teaspoons extra-virgin olive oil
15 nicoise olives, pitted (or black olives)
1 teaspoon capers, well drained and rinsed
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
1 tablespoon Dijon mustard
2 teaspoons fresh squeezed lemon juice
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 boneless skinless chicken breasts
2 tablespoons reserved sun-dried tomato marinade (above)
2 teaspoons fresh squeezed lemon juice
1/4 cup sour cream
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

CHICKEN NIçOISE

Viva la France! Black olives, garlic, onions and white wine flavor this quick and easy take on classic niçoise style.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8



Chicken Niçoise image

Steps:

  • Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
  • In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
  • Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g, TransFat 0 g

4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4 cups dry white wine or chicken broth (from 32-oz carton)
2 medium red bell peppers, sliced
6 Kalamata olives (2 oz), pitted, chopped
3 cloves garlic, finely chopped
1/2 cup frozen small whole onions
1 tablespoon Italian seasoning
2 cups hot cooked rice

CHICKEN SALAD NIçOISE

Categories     Salad     Chicken     Egg     Leafy Green     Olive     Potato     Tomato     Low Fat     Quick & Easy     Green Bean     Self

Yield Makes 4 servings

Number Of Ingredients 17



Chicken Salad Niçoise image

Steps:

  • Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.

1/2 lb red potatoes
1/2 cup green beans, cut into 2-inch lengths
3 precooked skinless chicken breasts (1lb), cut into long, thin strips
2 medium carrots, cut into thin strips
1 small red bell pepper, seeded and cut into strips
1/2 small red onion, cut into thin strips
1/3 cup niçoise or other black olives
2 tbsp capers
2 tbsp chopped fresh basil, tarragon or chives
2 hard-boiled eggs, peeled and quartered
2 small tomatoes, cut into wedges
Dressing
2 medium cloves garlic, peeled and finely chopped
1 tsp Dijon mustard
2 tbsp finely chopped fresh basil
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil

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