In this recipe, the classic French Nicoise salad meets the backyard barbecue, incorporating grilled chicken and fresh vegetables with a sweet and a tangy maple-mustard vinaigrette.
Grilled Chicken Nicoise Salad
- Yield: 4-6 servings
- Prep Time: 20 min
- Cooking Time: 25 min
- For the Maple Mustard Vinaigrette:
- ⅔ cup pure maple syrup
- ¼ cup finely chopped shallot
- 6 tablespoons whole grain mustard
- ¼ cup red wine vinegar
- 3 tablespoons olive oil
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- For the Salad:
- 3 boneless, skinless chicken breasts, trimmed
- Olive oil
- Salt and pepper
- 1 tablespoon finely chopped fresh rosemary
- 1-½ pounds mixed small potatoes, halved or quartered to bite-sized pieces
- 1 pound small to medium-sized ripe red tomatoes
- 1 pound green beans, trimmed
- 4 large hard-boiled eggs, peeled and quartered
- 20-30 Castelvetrano olives
- ½ cup chopped salted Marcona almonds (optional)
- Prepare the salad dressing: In a large bowl, whisk maple syrup, shallot, mustard, vinegar, olive oil, salt and pepper until well combined. Transfer the dressing to a small pitcher or serving container, cover and refrigerate until ready to use. Note: This recipe makes about 1-½ cups (375 mL) dressing, so you will likely have some leftover.
- rizzle the chicken breasts on both sides with a generous amount of the olive oil and season with salt and pepper. Rub the rosemary into the chicken breasts. Place the seasoned chicken into a zip-top bag, seal, and chill for 30 minutes.
- Heat the grill to medium hot, placing a flat grill pan or a professional grill pan (something that keeps small pieces from falling through the grill grates) on one side of the grill.)
- Line a large baking sheet with aluminum foil. Place the potatoes, tomatoes and green beans on the foil and coat them with olive oil. Season the vegetables with salt and pepper.
- Grill the chicken breasts, grill lid down, until they are cooked through, turning once, 4-5 minutes per side. Transfer the chicken to a plate to cool.
- Grill the potatoes tomatoes and green beans on the grill pan until they are lightly charred and tender, turning occasionally. The green beans and tomatoes will take much less time than the potatoes, so remove them to a foil-line sheet pan when they are done.
- Slice the chicken breasts on the bias.
- On a large platter, arrange the chicken, potatoes, green beans, tomatoes, eggs and olives in groups.
- Serve the platter alongside the Maple-Mustard Dressing and the almonds, for sprinkling on top.