Scandinavian Salade Nicoise with Poached Chicken
I made this dinner with the help of my mother. My father and Mike had both worked a really long day in the middle of a ridiculous heat wave that hit southern Ontario this summer. My mother and I thought a cold dinner, ie, salad was a no-brainer, apparently Mike and my father had a different idea; I can still feel the glares burning through my face. With that said; they loved this salad, loved the dressing and they were full! I consider that, a win.
Originally posted on July 28, 2013!
A Scandinavian twist on a French classic; a creamy lemon-dill sauce served ontop of poachd chicken and warm vegetables. A seriously fantastic salad!
Scandinavian Salade Nicoise with Poached Chicken
- Total Time: 40 minutes
- Yield: 4 1x
Description
A Scandinavian twist on a French classic; a creamy lemon-dill sauce served ontop of poachd chicken and warm vegetables. A seriously fantastic salad!
Ingredients
2 Skinless, boneless chicken breasts
4 (Large) eggs, boiled, peeled and halved
4 Medium, new potatoes, boiled and quartered
20 Green beans, washed, trimmed, and steamed
70 g Spring mix lettuce (half of a small box)
1 Large tomato, sliced in wedges
Quarter of a seedless/English cucumber, sliced (skin on)
8 Kalamata olives
1 Batch of the Buttermilk Ranch Dressing
Salt
Pepper
A small handful of fresh dill, chopped
Instructions
Place the chicken breasts in a pot and cover them with stock or water (season with salt if you’re using water). Bring the stock/water to a boil and then drop the heat to medium low; cover with a lid and let the chicken poach for 15 to 20 minutes, until it’s cooked through.
When the chicken is cooked, set it aside to cool.
At this point you can cook the potatoes, steam the green bean (steam for about 5 minutes) and boil the eggs (refer to ‘how to boil an egg’ if unsure); you want everything cooled to room temperature as well.
When all of the ingredients are cooked, prepped and cooled to room temperature, evenly lay the lettuce across a serving platter.
Arrange the ingredients any way you like (this is your salad now!) but I sliced the poached chicken and then placed it in the centre of the platter. Then I arranged the tomatoes in one corner, the cucumber in one corner, the potatoes in one and the green beans in the other. I placed the eggs and olives evenly between these items and then I drizzled the salad dressing over the platter in a zig-zag manner.
Lightly season the entire platter with salt and pepper.
Top with the fresh dill.
Notes
- The dill makes it Scandinavian!
- Feel free to arrange some anchovy fillets on the platter as well; this is standard in the traditional nicoise salad.
- Also, traditionally this salad is made with a light vinaigrette that each item is coated in and the protein is typically tuna; in case you’re wondering.
- It’s a good idea to prep this salad ahead of time; it makes the assembly a lot easier!
- Switch up the protein and/or dressing for a completely new salad experience! Shrimp, fish such as cod or salmon would be amazing here.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Main
- Method: Stovetop
- Cuisine: French