Chicken Niçoise Salad

Chicken Niçoise Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, March 18, 2018.
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If you like your eggs soft boiled, cook for 3 minutes.

Ingredients

Chicken Niçoise

  • 650g chicken breast, skin on
  • 2 tablespoons chicken spice mix
  • 4 eggs
  • 800g baby potatoes, diced 3cm
  • 200g green beans
  • ½ telegraph cucumber
  • ½ cos lettuce
  • 70g green olives
  • 50g Greek dressing
  • 2 tablespoons mayonnaise

To Serve

  • 50g feta cheese

Steps

  1. Preheat BBQ grill to medium. Bring a large pot of salted water to the boil. Prepare potatoes. Pat chicken dry and toss with chicken spice mix and a drizzle of oil. Season and set aside to marinate.
  2. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes. Drain and cool under cold tap. Peel and cut into quarters.
  3. Cook potatoes in pot of boiling water for about 15 minutes until tender. Add beans and cook for 1-2 minutes until just tender. Drain and refresh under cold water. Return to pot with a drizzle of olive oil and set aside.
  4. Cook chicken on BBQ grill, skin-side-down, for about 6 minutes until skin is golden. Turn, and cook for a further 7-8 minutes, or until cooked through. Turn chicken if it starts to become too brown on one side. Set aside to rest, for 3-4 minutes, before slicing thinly against the grain.
  5. While chicken cooks, slice cucumber in half lengthways and thinly slice. Roughly tear lettuce leaves. Set aside in a large bowl along with olives. Add cooked potatoes and beans to bowl with veggies. Add dressing and mayonnaise, toss to combine and season to taste.
  6. To serve, place potato salad onto plates top with chicken and eggs. Crumble over feta cheese.